A Practical Guide to Food Service and Catering Management” was conceptualized to serve as a reference for such people:individuals who have affinity for food and cooking – culinary enthusiasts, entrepreneurs, teachers, demonstrators, students as well as chefs and cooks who need to refresh their memories with some principles and procedures. It is designed to fill the need of professionals and amateurs alike for a source of culinary information viewed from a local perspective.” – from the Introduction

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