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The Menu: Food and Profit: A Practical Guide to Menu Planning and Costing
The Menu Food and Profit A Practical Guide to Menu Planning and Costing
Author: John Fuller, Keith Walter
There is a continuing change in systems of preparation and provision of meals in professional catering. Principles and processes of cookery may endure, but by moving their application - in many cases from caterers' premises to food processing plants - the activity and organization of the professional kitchen is affected. This is reflected in new...  more »
ISBN-13: 9780748711086
ISBN-10: 0748711082
Pages: 208
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Publisher: Trans-Atlantic Publications
Book Type: Hardcover
Members Wishing: 0
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