Cook-freeze catering : an introduction to its technology /
authors:
Glew, G.
subjects:
Food, Frozen
Food, Precooked
Caterers and catering -- Dictionaries
publishers:
Faber,
ISBN:
0571096956
people who borrowed this, also borrowed:
Vitamin deficiency in the elderly prevalence clinical significance and effects on brain function
Cook chill catering technology and management
Dietary sugars and human disease
Sensory evaluation in quality control
Chilled and frozen guidelines on cook chill and cook freeze catering systems
NVQs and how to get them
Food the chemistry of its components
McCance and Widdowsons the composition of foods
Guidelines for sensory analysis in food product development and quality control
Principles and practices for the safe processing of foods
Sensory evaluation of food theory and practice
Prevention of cardiovascular disease an evidence based aapproach
introductory study guide to public health and epidemiology
Improving leadership performance interpersonal skills for effective leadership
science of food
Managing human resources in the European tourism and hospitality industriy a strategic approach
Human nutrition and dietetics
Organisational culture
Qualitative research in practice stories from the field
Dietary reference values for food energy and nutrients for the United Kingdom
business of tourism
Hospitality management and organisational behaviour
Understanding management
Strategic management
Questionnaire design interviewing and attitude measurement
University of Huddersfield Library Catalogue