Questions on the Theory of Catering
3rd Edition
Published on 1. September 1989
Book
Paperback/Softback
128 pages
978-0-340-49654-1 (ISBN)
Description
This questions workbook has been fully revised to keep in step with the new "Theory of Catering" by the same authors, with new questions on food and society, influences of ethnic cultures, and food production. It is intended for students on City and Guilds, BTEC and HIMA catering courses.
More details
Edition
3rd Revised edition
Language
English
Place of publication
London
United Kingdom
Publishing group
Hodder Arnold
Target group
Adult education
Edition type
Revised edition
Illustrations
illustrations, index
Dimensions
Height: 234 mm
Width: 156 mm
Weight
305 gr
ISBN-13
978-0-340-49654-1 (9780340496541)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
Food and society; influences of ethnic culture; 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 foods; service of food; the use of computers; industrial relations; guide to study and employment.