Lexique français-anglais de la cuisine et de la restauration
The Lexique français-anglais de la cuisine et de la restauration (French-to-English Culinary and Restaurant Service Lexicon) is an innovative reference book specifically designed for the North American context. With 350 pages and over 14,000 terms in each language, it is a must-have resource for food service and hospitality students that will help them communicate accurately and confidently during their studies and internships and, later on, in the workplace.
Shortlist in the Culinary Narratives category of the 2020 Taste Canada Awards
FeaturesDiscipline(s) : Hotel Technology 430, Tourism 414
Program(s) : Food Service Management (430.B0)
Publication : 2019
Number of pages : 350
ISBN : Print Edition: 978-2-89470-391-5 / Electronic Edition: 978-2-89470-392-2
CCDMD's manuals are distributed by Chenelière Éducation.
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