This technical reference should be useful for foodservice professionals who must calculate costs for inventory management or determine exact measurements for portion control.
"Sinopsis" puede pertenecer a otra edición de este libro.
This encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control. Packed with informative, easy-to-read tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike.
"Sobre este título" puede pertenecer a otra edición de este libro.
EUR 21,49 gastos de envío desde Estados Unidos de America a España
Destinos, gastos y plazos de envíoLibrería: Wonder Book, Frederick, MD, Estados Unidos de America
Condición: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Nº de ref. del artículo: L03B-03964
Cantidad disponible: 1 disponibles
Librería: SecondSale, Montgomery, IL, Estados Unidos de America
Condición: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Nº de ref. del artículo: 00084843019
Cantidad disponible: 4 disponibles
Librería: Bookman Orange, Orange, CA, Estados Unidos de America
hardcover. Condición: Good. Some wear from use. Good used book., Some staining to page edges. Nº de ref. del artículo: 1332873
Cantidad disponible: 1 disponibles