Mastering Catering Theory

Eunice Taylor, Jerry Taylor (Autoren)

Buch | Hardcover

452 Seiten

1990
Palgrave Macmillan (Verlag)
978-0-333-47190-6 (ISBN)

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An easy-to-follow introduction to the subject which attempts to present the basic catering theories and clarifies the essential issues to be dealt with by caterers.

The Catering Industry - Catering Operations - Catering Styles - Kitchen Organisation - Purchasing, Storing and Issuing Goods - Food Costing - The Menu - Cookery Methods - Cooking Processes - Kitchen Equipment - New Technology - Commodities - Nutrition at Work - Hygiene at Work - Health and Safety at Work - Multiple-choice Questions - Glossary of Technical Terms - Answers - Index

Erscheint lt. Verlag	23.3.1990
Reihe/Serie	Master S.
Zusatzinfo	111 line drawings, 43 half-tones, glossary of technical terms; index
Verlagsort	Basingstoke
Sprache	englisch
Maße	138 x 216 mm
Gewicht	700 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-333-47190-3 / 0333471903
ISBN-13	978-0-333-47190-6 / 9780333471906
Zustand	Neuware