Catering Management 3(1+2)

Lesson 03 : Food Menus

References

1. Sethi, M and Malhan, S. 1987. Catering Management, An Integrated Approach. Wiley Eastern Limited
2. Fuller J. 1966. Chefs Manual and a Kitchen Management. B.T. Badtsford Ltd
3. West BB, Wood L, Harger VF &Shugart GS. 1977. Food Service in Institutions, John Wiley & Sons.