This is an updated guide to kitchen operations for the student chef giving instructions on the basic skills required for catering for either small or large numbers. Major additions to this book include two extra sections on larder and pastry work. It is suitable for City and Guilds 706 - 1,2,3 and 705; BTEC/SCOTVEC and NEBSS catering courses. It also provides useful information for students following HCIMA and degree courses in hotel and catering management.
- ISBN10 0750605324
- ISBN13 9780750605328
- Publish Date 8 June 1993 (first published 30 June 1980)
- Publish Status Out of Print
- Out of Print 11 September 1996
- Publish Country GB
- Publisher Taylor & Francis Ltd
- Imprint Butterworth-Heinemann Ltd
- Edition 3rd Revised edition
- Format Hardcover
- Pages 540
- Language English