Catering Management Book English Medium
Book 1
3. Lesson 1 The Food We Eat.pdf
4. Lesson 2 Methods of Cooking Foods.pdf
8. Lesson 6 Milk and Milk Products.pdf
9. Lesson 7 Vegetables & Fruits.pdf
10. Lesson 8 Sugar and Fats.pdf
Book 2
3. Lesson 1 Catering Units.pdf
5. Lesson 3 Purchasing and Storage.pdf
6. Lesson 4 Quantity Food Production.pdf
7. Lesson 5 Delivery and Service of Food.pdf
8. Lesson 6 Physical Facilities of a Catering Unit.pdf
9. Lesson 7 Sanitation and Safety.pdf
