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Northern Arizona University - Summer 2012 | ||
Section 1026 | ||
 | Food Preparation for the Professional (3rd Edition) by David A. (Editor) Mizer, Karen Eich Drummond, Mary Porter, Beth Sonnier Hardcover, 576 Pages, Published 1999 ISBN-10: 0-471-25187-9 / 0471251879 ISBN-13: 978-0-471-25187-3 / 9780471251873 Completely revised and updated the definitive text on food preparation for the foodservice manager. A comprehensive working knowledge of the principles, skills, and techniques necessary to prepare food for production is as critical for the aspiring foodservice manager as it is for the culinary arts | |