Modern buffets : blueprint for success / Edward G. Leonard ; photography by John Ormond. 6
By: Leonard, Edward G. 4 0 16 [, ] | [, ] |
Contributor(s): 5 6 [] |
Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; Hoboken, N.J. : John Wiley & Sons, ©201246Edition: Description: 23 x 29 cm. xvi, 208 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeISBN: 978-0-470-48466-1 (hardcover)ISSN: 2Other title: 6 []Uniform titles: | | Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Buffets (Cooking).;Cookery. -- -- -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | R 624.4 LOC classification: | TX738.5 | .L46 20122Other classification: CKB023000| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Book | PLM | PLM Reference Section | Reference | R 642.4 L552m 2012 (Browse shelf) | Available | R35995 |
Browsing PLM Shelves , Shelving location: Reference Section , Collection code: Reference Close shelf browser
|
|
|
|
|
|
|
||
| R 641.874 R261b 2003 The Bartender's best friend : a complete guide to cocktails, martinis, and mixed drinks | R 642.4 Al72c 2003 Cooking for company : all the recipes you need for simple elegant entertaining at home | R 642.4 B631s 2003 Successful catering : managing the catering operation for maximum profit | R 642.4 L552m 2012 Modern buffets : blueprint for success / | R 642.4 M276i 1995 An introduction to food & beverage : studies / | R 642.6 Ar29w 2003 Waiter & waitress training : how to develop your staff for maximum service & profit | R 643.2 F493s 2010 Solar power for your home / |
Includes index. 56
5
Provided by publisher.;Provided by publisher. The first new professional book published on this subject in years, Modern Buffets: Blueprint for Success by Edward Leonard, CMC, features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better. The text begins with a brief history of buffets in America and abroad, and proceeds into the new methods guaranteed to exceed customer expectations and set the standards for a whole new dining experience. Chapters include recipes and menu ideas, as well as numerous photos of buffets, centerpieces, plate presentations, dine around concepts, and action stations. Whether working in or studying about any aspect of the hospitality business the students will be sure to find a valuable resource in this new text--;Features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better--
5
There are no comments for this item.