The Theory of Catering

The fifth edition of this standard textbook gives a comprehensive introduction to the theoretical aspects of the catering industry. It covers a wide range of subjects, including health and safety, elementary nutrition and food science, kitchen organization and menu planning. The authors pay particular attention to practical situation and to the question of costs. Each chapter begins with general and specific learning objectives to enable students and lecturers to monitor progress. A new chapter covers the growing importance of the computer in catering and the catering industry.