<p>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.</p>

Theory of Catering

Crafts, Hobbies & Home

Ceserani, V.

Kinton, R.

Foskett, D.

Home Improvement & Design

Hodder & Stoughton Educational Division

Practical Cookery: NVQS and Apprenticeships Level 2

Cookbooks, Food & Wine

Neil Rippington

Steve Thorpe

Patricia Paskins

Cooking Education & Reference

Hodder Education (29 May 2015)

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