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With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensa
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"Third edition of Robert G. Chenhall's system for classifying man-made objects."
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Type: BOOK - Published: 1973 - Publisher: American Technical Publishers
Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.
Language: en
Pages: 454
Pages: 454
Type: BOOK - Published: 1996 - Publisher: Nelson Thornes
This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of