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Modern buffets : blueprint for success / Edward G. Leonard ; photography by John Ormond.

By: Material type: TextTextPublisher: Hoboken, N.J. : Wiley, [2012]Copyright date: copyright 2012Description: xvi, 208 p. : col. ill. ; 23 x 29 cmContent type:
  • text
Carrier type:
  • volume
ISBN:
  • 9780470484661 (alk. paper)
Subject(s): DDC classification:
  • 642/.4 22
LOC classification:
  • TX738.5 .L46 2012
Other classification:
  • CKB023000
Online resources: Summary: "Features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better"-- Provided by publisher.Summary: "The first new professional book published on this subject in years, Modern Buffets: Blueprint for Success by Edward Leonard, CMC, features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better. The text begins with a brief history of buffets in America and abroad, and proceeds into the new methods guaranteed to exceed customer expectations and set the standards for a whole new dining experience. Chapters include recipes and menu ideas, as well as numerous photos of buffets, centerpieces, plate presentations, dine around concepts, and action stations. Whether working in or studying about any aspect of the hospitality business the students will be sure to find a valuable resource in this new text"-- Provided by publisher.
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Holdings
Item type Current library Call number Status Date due Barcode
Books Main Library BS Industrial Technology 642'.4 L581 (Browse shelf(Opens below)) Available 3BPSU00015286X

Includes index.

"Features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better"-- Provided by publisher.

"The first new professional book published on this subject in years, Modern Buffets: Blueprint for Success by Edward Leonard, CMC, features the newest trends in buffet presentations and the story behind why one of America's favorite ways to eat is changing for the better. The text begins with a brief history of buffets in America and abroad, and proceeds into the new methods guaranteed to exceed customer expectations and set the standards for a whole new dining experience. Chapters include recipes and menu ideas, as well as numerous photos of buffets, centerpieces, plate presentations, dine around concepts, and action stations. Whether working in or studying about any aspect of the hospitality business the students will be sure to find a valuable resource in this new text"-- Provided by publisher.

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