Success in principles of catering

著者

• Colleer, Michael
• Sussams, Colin

書誌事項

Success in principles of catering

Michael Colleer, Colin Sussams

（Success studybooks）

J. Murray, 1990

注記

Includes index

内容説明・目次

内容説明

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.

目次

• Working in the catering industry
• commodities
• catering and food science
• food preparation and cooking
• the business of cooking.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA40446097
• ISBN:
  • 0719547717
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: London
• ページ数/冊数: xii, 352 p.
• 大きさ: 25 cm
• 分類:
  • LCC : TX943
  • DC20 : 642.4
• 件名:
  • PRECIS : Catering
  • LCSH : Caterers and catering
• 親書誌ID:
  • BA04504553