Quantity Food Production A Guide For Commercial Cooking NC III
Description:
In a restaurant or hotel, there are two types of service: buffet and a la carte.
Other Books From - Hotel Industry and Tourism Management
Trends And Issues In Tourism And Hospitality 
Transportation Management In Hospitality And Tourism 
Tourism Policy Planning And Development 
Quick Service Operations 
Philippine Regional Cuisine 
Menu Design And Revenue Management Restaurant Menu 
Meat Poultry And Fish Fabrication 
Macro Perspective Of Tourism And Hospitality 
Kitchen Essentials And Basic Food Preparation 
Gastronomic Tourism Back
