Catering technology
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The textbook sets out the general principles of organizing the technological process of cooking catering products, describes the technology for the preparation of snacks, dishes, culinary and confectionery products, as well as food for children, old people, food in extreme situations and dietary nutrition. For undergraduate students studying in the areas of training “Product Technology and Catering Technology” and “Management” (profiles “Management of hotel and waste enterprises”, “Management of hotel and restaurant service”)
Cover:
Cover:Hard
Category:
- Category:Arts & Photography
- Category:Engineering & Transportation
- Category:Medical Books
- Category:Agriculture
Publication language:
Publication Language:Russian
Series:
Series: Traditional publications for bachelors
ISBN:
ISBN:978-5-394-04281-2
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