Theory of Catering

Theory of Catering

by David Foskett (Editor), VictorCeserani (Author), RonaldKinton (Author), D . Foskett (Author), David Foskett (Editor), RonaldKinton (Author), VictorCeserani (Author), D . Foskett (Author)

Synopsis

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.

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More Information

Format: Paperback
Pages: 512
Edition: 7
Publisher: Hodder Arnold H&S
Published: 02 Jul 1992

ISBN 10: 0340563036
ISBN 13: 9780340563038