Food Preparation for the Professional
Author:   David A. Mizer ,  Mary Porter ,  Beth Sonnier ,  Karen E. Drummond
Publisher:   John Wiley & Sons Inc
Edition:   3rd edition
ISBN:  

9780471251873


Pages:   576
Publication Date:   30 November 1999
Format:   Hardback
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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Food Preparation for the Professional


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Author:   David A. Mizer ,  Mary Porter ,  Beth Sonnier ,  Karen E. Drummond
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Edition:   3rd edition
Dimensions:   Width: 19.80cm , Height: 3.50cm , Length: 24.00cm
Weight:   1.139kg
ISBN:  

9780471251873


ISBN 10:   0471251879
Pages:   576
Publication Date:   30 November 1999
Audience:   College/higher education ,  General/trade ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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David A. Mizer is Director of Purchasing for Carnival Cruise Linesand active in various professional associations in the food andbeverage industry. Mary Porter has co-authored several books for Wiley, including TheBar and Beverage Book, Second Edition and Supervision in theHospitality Industry, Third Edition. Beth Sonnier is Director and Chef-Professor at the Food andHospitality Institute at El Centro College in Dallas, Texas. Karen Eich Drummond has authored and co-authored numerous books,including Nutrition for the Foodservice Professional, ThirdEdition; Supervision in the Hospitality Industry, Third Edition;and the Restaurant Training Manual, all by Wiley.

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