The menu, food and profit / John Fuller and Keith Waller.

By:

Fuller, John, 1916-

Contributor(s):

Waller, Keith

Material type: Text

TextPublication details: Stanley Thornes, 1991.Description: x,193pISBN:

9780748711086 (pbk) :
0748711082 (pbk) :

Subject(s):

DDC classification:

647.95 FUL

Summary: There is a continuing change in systems of preparation and provision of meals in professional catering. This book aims to meet the needs of students following both full-time and part-time catering courses, especially those at NVQ Levels 3 and 4, as well as degree courses.

Holdings ( 2 )
Title notes ( 1 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	647.95 FUL (Browse shelf(Opens below))	1	Available		103381
Long Loan	TUS: Midlands, Main Library Athlone General Lending	647.95 FUL (Browse shelf(Opens below))	1	Available		103380

There is a continuing change in systems of preparation and provision of meals in professional catering. This book aims to meet the needs of students following both full-time and part-time catering courses, especially those at NVQ Levels 3 and 4, as well as degree courses.