Introduction to Catering

Marzia Magris, Cathy McCreery, Richard Brighton (Autoren)

Buch | Softcover

288 Seiten

1996
Longman (Verlag)
978-0-582-30195-5 (ISBN)

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This text provides an introduction to the catering industry and prepares students for the working environment. The book includes step-by-step illustrated instructions and self-test questions and features an easy-to-understand writing style. It is aimed at S/NVQ levels 1 and 2 and Catering C&G.

1. An Introduction to the hospitality industry. 2. The menu. 3. Purchasing and storage. 4. The kitchen. 5. Cooking techniques. 6. Preparing food. 7. Food and beverage service. 8. Basic principles of management. 9. Running a catering function.

Verlagsort	Harlow
Sprache	englisch
Maße	172 x 242 mm
Gewicht	492 g
Themenwelt	Reisen ► Hotel- / Restaurantführer
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-582-30195-5 / 0582301955
ISBN-13	978-0-582-30195-5 / 9780582301955
Zustand	Neuware