Overview

The completely revised and updated edition contains more than 8,000 terms relating to food ingredients, cooking styles, preparation techniques, utensils, and types of culinary service. Clear and concise definitions, word origins, and simple phonetic pronunciations make this an invaluable resource for food and beverage professionals.

Full Product Details

Author:   Joyce Rubash
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Edition:   2nd edition
Dimensions:   Width: 16.00cm , Height: 3.60cm , Length: 23.70cm
Weight:   0.812kg
ISBN:  

9780471287568

ISBN 10:   0471287563
Pages:   464
Publication Date:   21 May 1996
Audience:   General/trade ,  College/higher education ,  Professional and scholarly ,  General ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

What Exactly Is the Internet? What Functions are Driving an Enterprise's Adoption of the Internet? The High Performance Business Team. Taking New Measures. Internet Policy for the Enterprise. Additional Implementation Topics. Summary and Analysis: Internet and the Enabling Technologies. Appendices. References. Index.

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Author Information

Joyce Rubash is the author of The Master Dictionary of Food and Wine, 2nd Edition, published by Wiley.

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