The Theory of Catering
Seiten
1988
|
5th edition
Hodder Arnold (Verlag)
978-0-7131-8538-6 (ISBN)
Hodder Arnold (Verlag)
978-0-7131-8538-6 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
The fifth edition of this standard textbook gives a comprehensive introduction to the theoretical aspects of the catering industry. It covers a wide range of subjects, including health and safety, elementary nutrition and food science, kitchen organization and menu planning. The authors pay particular attention to practical situation and to the question of costs. Each chapter begins with general and specific learning objectives to enable students and lecturers to monitor progress. A new chapter covers the growing importance of the computer in catering and the catering industry.
Health and safety; hygiene; gas and electricity; water; kitchen equipment; elementary nutrition and food science; commodities; preservation of foods; storekeeping; kitchen organization and supervision; industrial relations; kitchen French; menu planning; buying, costing and control; the computer in catering; service of food; the catering industry; guide to study.
| Erscheint lt. Verlag | 1.3.1988 |
|---|---|
| Zusatzinfo | line drawings, half-tones, index |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 138 x 216 mm |
| Gewicht | 650 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-7131-8538-4 / 0713185384 |
| ISBN-13 | 978-0-7131-8538-6 / 9780713185386 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
Mehr entdecken
aus dem Bereich
aus dem Bereich
Baustoffsortimente von A - Z
Buch | Softcover (2023)
RM Rudolf Müller Medien GmbH & Co. KG (Verlag)
CHF 62,95
