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.
- ISBN10 0340563036
- ISBN13 9780340563038
- Publish Date 2 July 1992 (first published 1 June 1978)
- Publish Status Transferred
- Out of Print 4 May 2000
- Publish Country GB
- Publisher Hodder Arnold
- Imprint Hodder Arnold H&S
- Edition 7th Revised edition
- Format Paperback
- Pages 512
- Language English