The Theory of Catering

by Ronald Kinton (Author), Victor Ceserani (Author)

• Used

  Paperback
  1984

  $3.45

• Used

  Paperback
  1992

  $3.45

  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.