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Item Details
Title: CHIC
By: Lendal H. Kotschevar, Auguste Escoffier, National Restaurant Association Educational Foundation
Format: Paperback

List price: £120.00


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0470007265
ISBN 13: 9780470007266
Publisher: JOHN WILEY AND SONS LTD
Pub. date: 3 November, 2005
Publication: US
Imprint: John Wiley & Sons Inc
Returns: Non-returnable
Some other items by this author:
A GUIDE TO MODERN COOKERY (PB)
CHIC BAKING (PB)
CHIC BAKING/PASTRY (HB)
CHIC BAKING/PASTRY (HB)
CHIC CULINARY (HB)
CHIC HOSPITALITY (HB)
CULINARY ACADEMY OF LONG ISLAND (HB)
CULINARY GUIDE
ESCOFFIER (HB)
ESSENTIALS OF PROFESSIONAL COOKING (HB)
FOOD SERVICE PLANNING (HB)
FOODSERVICE PLANNING (HB)
FOODSERVICE PLANNING (HB)
GUIDA ALLA CUCINA. PROMEMORIA PER CUCINARE AD ARTE (HB)
GUIDE TO MODERN COOKERY (CLASSIC REPRINT)
GUIDE TO MODERN COOKERY (CLASSIC REPRINT) (HB)
HOSPITALITY MARKETING
KOTSCHEVAR/MANAGEMENT BY MENU 3RD EDITION PKG + DITTMER/COST CONTROL 8TH EDITION SET (HB)
LE GUIDE CULINAIRE (PB)
LEGAL ASPECTS OF HOSPITALITY MANAGEMENT (PB)
MA CUISINE (PB)
MANAGEMENT BY MENU
MANAGEMENT BY MENU (HB)
MANAGEMENT BY MENU (PB)
MANAGEMENT BY MENU (PB)
MANAGEMENT BY MENU (PB)
MANAGEMENT BY MENU (PB)
MANAGEMENT BY MENU 4E + MANAGEMENT BY MENU STUDY GUIDE (HB)
PRESENTING SERVICE
PRESENTING SERVICE (PB)
PRESENTING SERVICE NRA AND WINE ESSENTIALS (HB)
PROFESSIONAL CHEF (HB)
PROFESSIONAL COOKING (HB)
PROFESSIONAL COOKING (HB)
PROFESSIONAL COOKING (PB)
PROFESSIONAL TABLE SERVICE (HB)
PURCHASING (HB)
PURCHASING (HB)
PURCHASING (HB)
PURCHASING (HB)
QUANTITY (HB)
QUANTITY FOOD PURCHASING (HB)
SERVSAFE COURSEBOOK (HB)
SERVSAFE ESSENTIALS (HB)
SERVSAFE SUPERMARKET ESSENTIALS WITHOUT SCANTRON CERTIFICATION EXAM (PB)
STANDARDS, PRINCIPLES AND TECHNIQUES IN QUANTITY FOOD PRODUCTION (HB)
THE ESCOFFIER COOKBOOK (HB)
THE PROFESSIONAL CHEF (HB)
THE RESTAURANT (PB)
THE RIGHT MIX (PB)

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