by Clive Finch (Author), Harry Cracknell (Author)
Today's catering student, chef and manager require a far greater knowledge of international food and beverages than has been hitherto the case in order to cater for an ever discerning, adventurous and knowledgeable clientele. The development of gastronomy modules on many hospitality and management courses has reflected this move from focusing on traditional Anglo-French-Italian menus to the study of wider international cuisines.
Format: Paperback
Pages: 376
Edition: 1
Publisher: Longman
Published: 09 Dec 1996
ISBN 10: 0582293367
ISBN 13: 9780582293366