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A chef's guide to nutrition.

By: Material type: TextTextPublication details: Cambridge University Press, 1992.Description: 160pISBN:
  • 9780521388863 pbk
  • 9780521388863 pbk
Subject(s): DDC classification:
  • 613.2
Summary: Provides all the basic information about nutrition needed by students following City and Guilds and BTEC First Diploma catering courses. Nutritional principles are applied in a clear style to practical catering situations in hotels, restaurants and institutions.
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Item type Current library Call number Status Date due Barcode
General General ATU Dublin Road General Shelves 613.2 (Browse shelf(Opens below)) Available 038064

index.

Provides all the basic information about nutrition needed by students following City and Guilds and BTEC First Diploma catering courses. Nutritional principles are applied in a clear style to practical catering situations in hotels, restaurants and institutions.

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