Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry > Hotel & catering trades
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The Theory of Catering (Paperback, 10Rev ed)
Loot Price: R29
Discovery Miles 290
You Save: R513
(95%)
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The Theory of Catering (Paperback, 10Rev ed)
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List price R542
Loot Price R29
Discovery Miles 290
You Save R513 (95%)
Supplier out of stock. If you add this item to your wish list we will let you know when it becomes available.
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The tenth edition of this highly successful textbook builds on the
quality of the previous editions and has been updated and
re-written to ensure it is completely up-to-date. It is an
essential reading for students undertaking NVQs in food preparation
and cookery. Specific areas that have been updated include
reference to new legislature and bodies (e.g. Food Standards
Agency, Hospitality Training Foundation, Hygiene Laws), a complete
re-working of the Meat section together with new photographs from
British Meat, and the inclusion of a brand new section regarding
promotion and media relations. The first part of the book presents
an overview of the hospitality industry, including current business
trends, as well as the latest information on products and menus.
There is also extensive coverage of topics such as kitchen planning
and design, nutrition and hygiene, marketing and pricing and
supervisory skills. The colour section has been enlarged and
features many new and modern images. Significant new developments
such as contract catering and cruise ship catering are covered,
whilst the menu chapter has been brought right up-to-date.
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