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.
FeaturesDiscipline(s) : Hotel Technology 430, Tourism 414, English (Second Language) 604
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.
For more information, consult the distributor's catalogue page.
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