Food Production Operations 2E by Parvinder Bali
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ISBN: 9780199450510 This book is a comprehensive text designed for students of degree and diploma courses in hotel Management. The book aims to introduce students to the world of professional cookery. It covers all aspects of food production, including Basics of all kitchens, modern kitchen…
ISBN: 9780199450510 This book is a comprehensive text designed for students of degree and diploma courses in hotel Management. The book aims to introduce students to the world of professional cookery. It covers all aspects of food production, including Basics of all kitchens, modern kitchen equipment, layout, menu planning, Basic cuts, and more. It also includes sections on food safety, new concepts in wine and food pairing, and game and poultry.
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Author Parvinder Bali
| Weight | 0.0029 kg |
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