A companion to "Practical Cookery" and "Contemporary Cookery", this revised edition meets the requirements of all those in the catering industry, particularly students. The authors emphasize the need to realize and develop the relationship between theoretical knowledge and practical experience. This edition includes new chapters on food and society, influences of ethnic cultures and food production systems.
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für die Erwachsenenbildung
Editions-Typ
Illustrationen
photographs, line drawings, tables, index
Maße
Gewicht
ISBN-13
978-0-340-49653-4 (9780340496534)
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Schweitzer Klassifikation
Autor*in
Herausgeber*in
Head of Department of Hotel and Catering Operations, Ealing College for Higher Education
Food and society; influences of ethnic cultures; the catering industry; menu planning; commodities; purchasing, costing, control and storekeeping; kitchen equipment; gas, electricity and water; kitchen organization and supervision; food production systems; health and safety; hygiene; elementary nutrition and food science; preservation of food; service of food; the use of computers; industrial relations; guide to study and employment.
