International Cuisine and Food Production Management
International Cuisine and Food Production Management explores the connected subjects of global cuisine and the organization of food production. It offers a useful reference for students, culinary professionals, and readers interested in understanding food from both a culinary and management perspective.
About This Book
International Cuisine and Food Production Management brings together two connected areas: global culinary traditions and the management of food production.
The book is suited to readers seeking an introduction to international cuisine and the operational principles involved in producing food.
Its subject matter may be relevant to students, culinary professionals, and anyone interested in the relationship between cooking and food production management.
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