이권복
목차Chapter01푸드코디네이터의개념Chapter02색채Chapter03표색Chapter04색의혼합과톤의구성Chapter05색의심리Chapter06져드의네가지조화와원칙Chapter07아스픽Chapter08한?국의전통색Chapter09제과의예술Chapter10초콜렛Chapter11식탁관리와기본예절Chapter12테이블서비스Chapter13음주문화와관리
