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A visual reference to culinary arts.
Material type:
TextPublication details: New York City : 3G E-Learning, c2023.Edition: 2nd EditionDescription: vii, 287 pages : color illustration ; 24cm. ISBN: - 9781984680297
- TX 724.5 .P6 .V57 2023 c.1
Contents:
Chapter 1. Culinary arts: an overview.--Chapter 2. Chef.-- Chapter 3. Caterer.--Chapter 4. Baker.-- Chapter 5. Bartender.-- Chapter 6. Food service manager.-- Chapter 7. Nutritionist.--Chapter 8. Food stylist.--Chapter 9.Restaurant reviewer.
| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
Reference
|
NU BALIWAG | NU BALIWAG | Hospitality Management | Reference | REF TX 724.5 .P6 .V57 2023 c.1 (Browse shelf(Opens below)) | C.1 | Available | NUBUL000005481 |
Includes references and index.
Chapter 1. Culinary arts: an overview.--Chapter 2. Chef.-- Chapter 3. Caterer.--Chapter 4. Baker.-- Chapter 5. Bartender.-- Chapter 6. Food service manager.-- Chapter 7. Nutritionist.--Chapter 8. Food stylist.--Chapter 9.Restaurant reviewer.
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