| Edition |
Second edition. |
| Description |
xiv, 223 pages ; 28 cm |
| Bibliography |
Includes bibliographical references (pages 208-210) and index. |
| Contents |
Catering, fast food, delis, and take-out -- Restaurants -- Bakeries -- Institutional (large-scale) food--from resorts and country clubs to hospitals and prisons -- Community and social service -- Specialty food products -- Wineries -- Gourmet foods and groceries -- Cookware and equipment -- Publicity, public relations, and marketing -- Cooking schools, vocational training, and academies -- Nutrition and dietetics -- Culinary computer -- Writing and publishing. |
| Subject |
Food service -- Vocational guidance -- United States.
|
| ISBN |
0816044937 hardcover alkaline paper |
|
0816044945 paperback alkaline paper |
|
