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| 1992-10-01 | Original language:English | PDF # 1 | File type: PDF | 192 pages||From the Publisher|Renowned in the catering industry, the author provides invaluable information on a wide range of dishes for each course in an a la carte menu. Selections are color-coded and dishes alphabetically listed for quick reference. Contains detailed i
This reference book is designed as a manual for all restaurant and food presentation personnel including trainees and students in the hotel and catering industry. Each photo in this book illustrates the finished presentation, cover and accompaniments of a la carte dishes. It includes colour-coded sections according to the a la carte menus sequence. Dishes are alphabetically listed in each section for quick reference.
You can specify the type of files you want, for your gadget.Advanced Service Techniques | Joyce Nutley. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
