โ Scribed by Ronald Kinton, Victor Ceserani, D. Foskett
No coin nor oath required. For personal study only.
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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vi, 596 pages : 25 cm
Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. ยท Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conser
Ceserani and Kinton's The Theory of Catering is a core text for every hospitality and catering student, delivering a comprehensive overview of the industry as a whole and presenting the theory necessary for competent professional practice. The content follows the food chain through its natural path,