Part III. Business English units
Unit 1. Restaurant organization / Making contacts
Unit 2. Restaurant standards / Solving problems
Unit 3. Food quality / Making calls
Unit 4. Physiology / At a hotel
Unit 5. Innovative restaurant techniques / Eating out
Unit 6. Microbiology / Hiring and firing
Unit 7. Food chemistry / E-mails
Part IV Self-Study Units
Unit 1.History of Italian cuisine
Unit 2. Russian cuisine and Russian cooking recipes
Unit 3. Indian cuisine
Unit 4. Nuts and Seeds
Unit 5. Soya & Mycoprotein
Unit 6. Cheese & Rennet
Additional reading
Appendix
Glossary
Key list
Conclusion
Literature
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