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Guide to the Culinary Industry
Guide to the Culinary Industry
- 자료유형
- 동서단행본
- ISBN
- 9788961832991 93740
- 언어부호
- 본문언어 - eng
- DDC
- 641.5-22
- 청구기호
- 641.5 ㄱ253g
- 저자명
- 강경재
- 서명/저자
- Guide to the Culinary Industry / 강경재 지음
- 발행사항
- Seoul : 백산출판사, 2010
- 형태사항
- 308p : 삽도 ; 26cm
- 서지주기
- 참고문헌 수록
- 기타저자
- Kang, Kyung Jae
- 가격
- \20000
- Control Number
- bwcl:75864
- 책소개
-
This book has a total of 15 chapters which are introduction to the Culinary Industry, Career Guide and Essential Culinary Terms, Positive Attitude the toward Culinary Industry, New Phenomena and New Concepts, Using Herbs and Spices, The Worlds Healthiest Foods, Dedicated to Lifelong Learning, Introduction to Korean Cuisine, Introduction to Chinese Cuisine, Introduction to Western Cuisine, Introduction to Food Service management, Introduction to Food Styling, Introduction to Wine and Introductio
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