Theory of Catering
Summary
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 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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