Theory of Catering Ronald Kinton
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.