Ice Cream Service Handbook

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Authors

  • 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.

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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

Volume 18, Issue 1, January 1981

Section

Book Review

License

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