Food Preparation for the Professional: AND How to Run a Successful Restaurant
3rd Edition
Published on 16. October 2001
Book
Hardback
864 pages
978-0-471-44178-6 (ISBN)
More details
Edition
3rd Revised edition
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Adult education
Edition type
Revised edition
Illustrations
Ill.
Dimensions
Height: 245 mm
Width: 197 mm
Weight
1531 gr
ISBN-13
978-0-471-44178-6 (9780471441786)
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Schweitzer Classification