Quantity Food Production A Guide For Commercial Cooking NC III
Author: Richard M. Entrata, Jamie Joyce O Dangle, Jumilie R. Jimenez Publisher: © Edric Publishing House Published: March 17, 2022 ISBN: 978-621-8179-93-6 Pages: 102 Country: Philippines Language: English
Description:
In a restaurant or hotel, there are two types of service: buffet and a la carte.
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