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A Textbook of Culinary Fundamentals
出版Prentice Hall, 2008-12-28
主題Business & Economics / Industries / Hospitality, Travel & TourismCooking / GeneralJuvenile Nonfiction / Social Science / General
ISBN01350610759780135061077
URLhttp://books.google.com.hk/books?id=f33UOwAACAAJ&hl=&source=gbs_api
註釋Building on the success of On Cooking, 4 th edition, theTo Goversion was inspired by the expressed desire of many users for a text that combines portability with meaningful integration of technology. On Cooking To Go Editionretains all of the instructional in-chapter recipes from the fourth edition; the end-of -chapter recipes have been migrated from the printed book to the Web via i-COOK , a robust web-based recipe management system. This reduced page count provides a more streamlined and portable book. MyCulinaryLab™, our powerful new technology solution, is available for a package option. It does not come packaged with this isbn. MyCulinaryLab™enables students to study and master content online - in their own time, and at their own pace. Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes.For anyone interested in Cooking, Cooking Skills or Food Preperation, Food and Nutrition, and Hospitality Management.