Nutrition for Foodservice and Culinary Professionals
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Nutrition for Foodservice and Culinary Professionals by Karen Eich Drummond
Offers a comprehensive treatment of nutrition for foodservice and culinary professionals. This book addresses such topics as biotechnology, vitamins, minerals, and organic foods. It is used in certificate courses by the American Culinary Federation and the National Restaurant Association Educational Foundation.
KAREN EICH DRUMMOND is author and coauthor of numerous books, including Supervision in the Hospitality Industry, Fourth Edition and The Restaurant Training Manual, both from Wiley. LISA M. BREFERE is a certified executive chef with more than twenty--two years of experience. A graduate of The Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs.
| SKU | Unavailable |
| ISBN 13 | 9780471419778 |
| ISBN 10 | 047141977X |
| Title | Nutrition for Foodservice and Culinary Professionals |
| Author | Karen Eich Drummond |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | John Wiley and Sons Ltd |
| Year published | 2003-03-24 |
| Number of pages | 656 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |