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Book Cover
Book
Author Duncan, Pip, 1951-

Title Professional foodservice / Pip Duncan and Julian Jensen
Edition Second edition
Published North Shore, N.Z. : Pearson Education New Zealand, [2011]
©2011

Copies

Location Call no. Vol. Availability
 MELB SHORT LOAN  642.5 Dun/Pfs 2011  AVAILABLE
 MELB SHORT LOAN  642.5 Dun/Pfs 2011  AVAILABLE
 MELB SHORT LOAN  642.5 Dun/Pfo 2011  AVAILABLE
 MELB SHORT LOAN  642.5 Dun/Pfs 2011  AVAILABLE
 MELB SHORT LOAN  642.5 Dun/Pfs 2011  AVAILABLE
Description viii, 516 pages : illustrations ; 26 cm
Contents Section 1 The menu and nutrition -- Section 2 Hygiene and safely -- Section 3 For the manager -- Section 4 Large-scale food preparation -- Section 5 The recipe file -- Section 6 Glossaries and resources
Summary There are increasingly high expectations for food prepared and served in residential facilities. This second edition of Professional Foodservice is a comprehensive, well researched and practical resource for caterers, chefs, supervisors and dietitians in residential establishments. Not only will the book enable foodservice professionals to fulfill their responsibility of providing a cost effective, quality and enjoyable meal service it will also help them be proud of their place in New Zealand catering
Notes Previous ed.: Longman Paul, 1991
Bibliography Includes bibliographical references (pages [500] - 502) and index
Subject Food service.
Quantity cooking.
Reading List HSN742 prescribed text 2019
Author Jensen, Julian, 1945-
ISBN 1442527420
9781442527423
Other Titles Professional food service