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The late nineteenth and early twentieth centuries witnessed a revolution in the eating habits of European households with disposable incomes. Central to the culinary history of the …
This fifteen-unit course deals with the many situations in which hotel employees meet guests, including reception, restaurant and bar work, answering the phone, giving directions, …
This fifteen-unit course deals with the many situations in which hotel employees meet guests, including reception, restaurant and bar work, answering the phone, giving directions, …
A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery …