An introduction to food and beverage studies / created by Marzia Magris and Cathy McCreery; illustrated y Rita Magris.

By:

Magris, Marzia [author]

Contributor(s):

Material type: Text

TextHospitality Press, 2001Description: 294 pages : illustrations ; 25 cmContent type:

text

Media type:

rdamedia

Carrier type:

rdacarrier

ISBN:

8175120207
9781862504547

Subject(s):

LOC classification:

TX925 MAG

Contents:

1. An introduction to the hospitality industry 2. A day in the life of a restaurant 3. The menu 4. Purchasing and storage 5. The kitchen

Summary: This textbook has been designed for students taking vocational courses in Hospitality Studies in years 11 and 12 at secondary colleges or introductory cources at TAFE level. The previous edition of this book was entitled "An Introduction to Catering"

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Holdings
Item type	Current library	Call number	Copy number	Status	Barcode
Book	Batanai Library Core Collection	TX911.3 MAG (Browse shelf(Opens below))	59551	Available	BK112966
Book	Batanai Library Core Collection	TX911.3 MAG (Browse shelf(Opens below))	57911	Available	BK113136
Book	Batanai Library Core Collection	TX911.3 MAG (Browse shelf(Opens below))	55987	Available	BK8153
Book	Batanai Library Open Shelf	TX911.3 MAG (Browse shelf(Opens below))	55987	Available	BK15730
Book	Batanai Library Open Shelf	TX911.3 MAG (Browse shelf(Opens below))	55987	Available	BK8413
Book	Batanai Library Open Shelf	TX911.3 MAG (Browse shelf(Opens below))	55987	Available	BK45548
Book	Batanai Library Open Shelf	TX911.3 MAG (Browse shelf(Opens below))	55987	Available	BK8154
Book	Batanai Library Open Shelf	TX911.3 MAG (Browse shelf(Opens below))	55987	Available	BK15844
Book	Batanai Library Open Shelf	TX911.3 MAG (Browse shelf(Opens below))	55987	Available	BK22007
Book	Batanai Library Open Shelf	TX911.3 MAG (Browse shelf(Opens below))	55987	Available	BK15833
Book	Batanai Library Open Shelf	TX911.3 MAG (Browse shelf(Opens below))	59550	Available	BK8132
Book	Batanai Library Open Shelf	TX911.3 MAG (Browse shelf(Opens below))	55987	Available	BK113175

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Includes bibliography and an index

1. An introduction to the hospitality industry 2. A day in the life of a restaurant 3. The menu 4. Purchasing and storage 5. The kitchen

This textbook has been designed for students taking vocational courses in Hospitality Studies in years 11 and 12 at secondary colleges or introductory cources at TAFE level. The previous edition of this book was entitled "An Introduction to Catering"

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