Nutrition For Food Service and Culinary and 33 similar items
Nutrition For Food Service and Culinary Professionals 6th Ed. Drummond HC 2007
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View full item details »
Shipping options
Offer policy
OBO - Seller accepts offers on this item.
Details
Return policy
Purchase protection
Payment options
PayPal accepted
PayPal Credit accepted
Venmo accepted
PayPal, MasterCard, Visa, Discover, and American Express accepted
Maestro accepted
Amazon Pay accepted
Nuvei accepted
Item traits
| Category: | |
|---|---|
| Quantity Available: |
Only one in stock, order soon |
| Condition: |
Like New |
| ISBN: |
9780471599760 |
| Format: |
Hardcover |
| Type: |
Textbook |
| Language: |
English |
| Publication Year: |
2007 |
| Personalized: |
Yes No |
| Seller Notes: | |
| Subject Area: | |
| Publication Name: |
Nutrition for Foodservice and Culinary Professionals |
| Item Length: |
8.5 in |
| Publisher: |
Wiley & Sons, Incorporated, John |
| Subject: |
Education, Nutrition, Food |
| Item Height: |
1.25 in |
| Author: |
Lisa M. Brefere, Karen Eich Drummond |
| Features: |
Illustrated, Textbook |
| Item Width: |
7.5 in |
| Item Weight: |
3 lbs. 0.2 oz. |
| Number of Pages: |
686 Pages |
Listing details
| Shipping discount: |
Shipping weights of all items added together for savings. |
|---|---|
| Posted for sale: |
April 9 |
| Item number: |
1737676801 |
Item description
Nutrition For Food Service and Culinary Professionals 6th Edition Drummond HC 2007
Author:
Karen Eich Drummond Lisa M. Brefere
Format: Hardcover Textbook No Dust Jacket (Sixth Edition)
Condition:
Pre-Owned in Excellent, Like-New Condition. No flaws noted. Please see photographs for details as they are considered part of the description.
Release Date: 2007
Weight:
3 lb. 0.2 oz.
No. of Pages: 686
Dimensions:
8.5 x 7.5 x 1.25
inches
Publisher: Wiley
Language: English
SYNOPSIS:
Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and expanded material in this Sixth Edition addresses important topics such as the 2005 Dietary Guidelines for Americans, MyPyramid, balanced menu options and recipe ideas for morning and afternoon breaks, basic principles of food presentation, meeting special dietary needs, weight management, and much more!
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