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Modern buffet presentation / Carol Murphy Clyne and Vincent Clyne

By: Contributor(s): Material type: TextTextPublication details: New Jersey : Wiley, c2015Description: xv, 366 pages : illustrations ; 28 cmISBN:
  • 9780470587843
Subject(s): LOC classification:
  • TX 738.5 .C59 2015
Contents:
1. Mise en place -- 2. Designing the buffet -- 3. Buffet stations: equipment, service, and set-up -- 4. Executing the buffet -- 5. Appetizers and hors d'oeuvre -- 6. Soups, salads, and vegetables -- 7. Pasta, polenta, rice, and potatoes -- 8. Meat, poultry, and seafood -- 9. Bread, brunch, and dessert -- 10. Sauces, dressings, and condiments.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 738.5 .C59 2015 c.1 (Browse shelf(Opens below)) c.1 Available NULIB000009238
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 738.5 .C59 2015 c.2 (Browse shelf(Opens below)) c.2 Available NULIB000013133

Includes bibliographical references and index.

1. Mise en place -- 2. Designing the buffet -- 3. Buffet stations: equipment, service, and set-up -- 4. Executing the buffet -- 5. Appetizers and hors d'oeuvre -- 6. Soups, salads, and vegetables -- 7. Pasta, polenta, rice, and potatoes -- 8. Meat, poultry, and seafood -- 9. Bread, brunch, and dessert -- 10. Sauces, dressings, and condiments.

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