Ice Cream Service Handbook
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Authors
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Godavari Kamalanathan
Abstract
Reliable information on ice cream and related products, frozen desserts, relating to effective service, fundamentals of frozen dairy food manufacture, handling, and dispensing ice cream, retail store, personnel and customer relation, sanitation and good house keeping, menus and recipes, advertising and promotions, and records and contents are given.Downloads
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Published
1981-01-01
How to Cite
Kamalanathan, G. (1981). Ice Cream Service Handbook. The Indian Journal of Nutrition and Dietetics, 18(1), 34–34. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/12838
Issue
Section
Book Review
License
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