Catering Technology
Published on 5. January 1988
Book
Paperback/Softback
144 pages
978-0-7134-5445-1 (ISBN)
Description
Intended for students this book deals with the fundamentals of chemistry, physics and biology, the application of science, an introduction to the latest catering equipment and the scientific factors that affect the equipment's performance. Included are exercises to test student's knowledge.
More details
Language
English
Place of publication
United Kingdom
Target group
Adult education
Illustrations
illustrations, diagrams, photographs, index
Dimensions
Height: 220 mm
Width: 140 mm
Weight
210 gr
ISBN-13
978-0-7134-5445-1 (9780713454451)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
The importance of catering technology; chemical structure and reactions; kinetic theory of matter; the properties of solutions; food molecules; micro-organisms, structure and growth; food-poisoning and food hygiene; the structure of food materials; electricity, light and heat.