Theory of Catering
7th Edition
Published on 2. July 1992
Book
Paperback/Softback
512 pages
978-0-340-56303-8 (ISBN)
Description
Provides a comprehensive account of the theory underlying and reinforcing a chef's practical skills. The text has been revised, updated and organized into four parts: the catering industry; food and the caterer; catering technology; legislation and the caterer. Sections on computing, marketing and hygiene in the catering industry are also included. From the authors of "Practical Cookery" and "Contemporary Cookery". An ELBS/LPBB edition is available.
More details
Edition
7th Revised edition
Language
English
Place of publication
London
United Kingdom
Publishing group
Hodder Arnold
Edition type
Revised edition
Illustrations
colour photographs, b&w illustrations and line drawings, index
Dimensions
Height: 170 mm
Width: 236 mm
Weight
1029 gr
ISBN-13
978-0-340-56303-8 (9780340563038)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Content
The catering industry; introduction to the catering industry; food and society; influences of ethnic cultures; food and the caterer; food commodities; elementary nutrition, food science and preservation; menu planning; food purchasing; kitchen planning; catering equipment; catering services; catering systems; computers in catering; legislation and the caterer; health and safety; industrial relations; guide to study and employment.