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.
|Series:||Culinary Arts Series|
|Product dimensions:||6.30(w) x 9.31(h) x 1.43(d)|
Table of Contents
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.