1 option
Introduction to professional food service : written for the Culinary Institute of America / by CWO James P. Coffman USN (Ret), Instructor, Culinary Institute.
LIBRA - Rare TX945 .C64 Malgieri copy
Available in person
Request an item
Access options
- Format:
- Book
- Author/Creator:
- Coffman, James P.
- Language:
- English
- Subjects (All):
- Food industry and trade--Study and teaching.
- Food industry and trade.
- Quantity cooking--Study and teaching.
- Quantity cooking.
- Penn Provenance:
- Malgieri, Nick (autograph) (donor) (Malgieri Collection copy)
- Physical Description:
- 8 unnumbered pages 291 pages, 3 unnumbered pages : illustrations (some folded) ; 28 cm
- Edition:
- Third print.
- Place of Publication:
- Chicago, Illinois : Published by Institutions Magazine/Volume Feeding Management ; Boston, Mass. : Distributed by the book trade by Cahners Books, [1971]
- Notes:
- On cover: A basic course for vocational-technical schools, college programs, MDTA and on-the-job training.
- "Although there are many excellent books available for the food service industry, there are extremely few textbooks. This course is designed to provide fundamental information, in lesson form, for people interested in entering the culinary field."--P. [1].
- Local Notes:
- Nick Malgieri Culinary Archive and Library copy presented to the Penn Libraries in 2015 by Nick Malgieri.
- Malgieri Collection copy has marginal marks.
- Malgieri Collection copy has autograph of Nick Malgieri.
- Contains:
- Institutions magazine/Volume feeding management.
- OCLC:
- 760403610
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.