The fifth edition of this standard textbook gives a comprehensive introduction to the theoretical aspects of the catering industry. It covers a wide range of subjects, including health and safety, elementary nutrition and food science, kitchen organization and menu planning. The authors pay particular attention to practical situation and to the question of costs. Each chapter begins with general and specific learning objectives to enable students and lecturers to monitor progress. A new chapter covers the growing importance of the computer in catering and the catering industry.
The fifth edition of this standard textbook gives a comprehensive introduction to the theoretical aspects of the catering industry. It covers a wide range of subjects, including health and safety, elementary nutrition and food science, kitchen organization and menu planning. The authors pay particular attention to practical situation and to the question of costs. Each chapter begins with general and specific learning objectives to enable students and lecturers to monitor progress. A new chapter covers the growing importance of the computer in catering and the catering industry.
Auflage
Sprache
Verlagsort
Zielgruppe
Für die Erwachsenenbildung
Produkt-Hinweis
Illustrationen
line drawings, half-tones, index
Maße
Höhe: 216 mm
Breite: 138 mm
Gewicht
ISBN-13
978-0-7131-8538-6 (9780713185386)
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Schweitzer Klassifikation
Autor*in
Lecturer, Garnett College, London
Former Head of the School of Hotelkeeping and Catering, Ealing College of Higher Education
Health and safety; hygiene; gas and electricity; water; kitchen equipment; elementary nutrition and food science; commodities; preservation of foods; storekeeping; kitchen organization and supervision; industrial relations; kitchen French; menu planning; buying, costing and control; the computer in catering; service of food; the catering industry; guide to study.
