Introduction to Professional Foodservice
Author: Wallace L Rand
One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.
Book review: Con El Mantel Sobre El Terreno or Food Choice and the Consumer
Cajun
Author: Emma Summer
Every recipe is beautifully demonstrated with simple-to-follow step-by-step techniques and superb color photographs.
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