Cookery for the Hospitality Industry
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32
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Published By Cambridge University Press

9781139192712
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Salads and sandwiches

2012 ◽  
pp. 160-184
Author(s):  
Graham Dodgshun ◽  
Michel Peters ◽  
David ODea

Australian bush foods

2012 ◽  
pp. 691-699
Author(s):  
Graham Dodgshun ◽  
Michel Peters ◽  
David ODea

Eggs

2012 ◽  
pp. 241-254
Author(s):  
Graham Dodgshun ◽  
Michel Peters ◽  
David ODea

Poultry

2012 ◽  
pp. 334-380
Author(s):  
Graham Dodgshun ◽  
Michel Peters ◽  
David ODea

Cost control in the commercial kitchen

2012 ◽  
pp. 70-80
Author(s):  
Graham Dodgshun ◽  
Michel Peters ◽  
David ODea
Keyword(s):  
Cost Control

Menu planning

2012 ◽  
pp. 47-60
Author(s):  
Graham Dodgshun ◽  
Michel Peters ◽  
David ODea
Keyword(s):  
Menu Planning

Catering hygiene and HACCP principles

2012 ◽  
pp. 20-38
Author(s):  
Graham Dodgshun ◽  
Michel Peters ◽  
David ODea

Occupational health and safety

2012 ◽  
pp. 39-46
Author(s):  
Graham Dodgshun ◽  
Michel Peters ◽  
David ODea
Keyword(s):  
Occupational Health ◽  
Health And Safety ◽  
Occupational Health And Safety

Buffet

2012 ◽  
pp. 540-561
Author(s):  
Graham Dodgshun ◽  
Michel Peters ◽  
David ODea

Nutrition

2012 ◽  
pp. 61-69
Author(s):  
Graham Dodgshun ◽  
Michel Peters ◽  
David ODea
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