There is a continuing change in systems of preparation and provision of meals in professional catering. Principles and processes of cookery may endure, but by moving their application - in many cases from caterers' premises to food processing plants - the activity and organization of the professional kitchen is affected. This is reflected in new approaches to staffing, control and accounting, and even in the way in which the final product is marketed. Whatever the future may bring, this book assumes the need for a logical sequence of planning, development, application, control and analysis. It aims to meet the needs of students following both full-time and part-time courses, especially those at NVQ Levels 3 and 4, as well as degree courses.