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A La Carte & Banquet Set Menu Culinary Management

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A La Carte & Banquet Set Menu Culinary Management

Judul : A La Carte & Banquet Set Menu Culinary Management
Penulis : Tri Yuni Susilowati and Taufk Hidayat
Ukuran : 15,5 x 23
Tebal : 152 Halaman
Cover : Soft Cover
No. ISBN : 978-623-8756-82-7
No. E-ISBN : 978-623-8756-83-4 (PDF)

SINOPSIS

This book contains recipes from various countries that have been practiced by D3 Hospitality culinary students in the A la Carte food processing course. This book is a collection of recipes from appetizers to desserts (Appetizer, Maincourse and dessert) originating from various countries such as America, France, Italy, China, Germany and others.

In addition, this book also contains buffet / buffet menu recipes originating from several Oriental and continental countries such as China, Thailand, Indonesia, France, Vietnam and so on. This book is also a collection of recipes that have been practiced by students in food processing techniques and banquet set menus. The menu practiced in this course is also from appetizers to desserts. Hopefully this book is useful.

A La Carte & Banquet Set Menu Culinary Management

Berat 300 gram
Kondisi Baru
Dilihat 197 kali
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