Success in Catering

Relates the theories of cookery processes and food science to practical work in the catering industry and provides students of catering with the knowledge and understanding required to demonstrate competence in their work. The text emphasizes the importance of menu planning and nutrition.

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Relating the theories of cookery processes and food science to practical work in the catering industry, this book provides students of catering with the knowledge and understanding required to demonstrate competence in their work. The text emphasizes the importance of menu planning and nutrition. This book is aimed at those students studying City and Guilds in general catering, BTEC First and National Certificates and diplomas in hotel and catering operations, National Vocational Qualifications in food preparation and cooking at levels I, II and III, Part A of the membership examinations of the Hotel, Catering, and Institutional Management Association (HCIMA) and also school-based catering courses.