ISBN-10: 0131205021
ISBN-13: 9780131205024
Publisher: Prentice Hall
Copyright: 1991
Format: Cloth; 352 pp
Published: 11/01/1990
Suggested retail price: $114.00
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A comprehensive text/reference on every facet of catering. This book is designed for second level courses in Food Service Management programs. Includes dictionary of wines and alcoholic beverages, glossary of hotel terms, and meeting, food function and buffet diagrams. Heavily illustrated.
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Pearson Higher Education offers special pricing when you choose to package your text with other student resources. If you're interested in creating a cost-saving package for your students contact your Pearson Higher Education representative.