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The Theory of Catering (10th Edition)

£9.99

Product description

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 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.

Item details

Condition:
Used: very good
Format:
Paperback
ISBN-10:
0340850418
ISBN-13:
9780340850411
Number of pages:
0
Publisher:
Hodder & Stoughton

Standard UK Delivery (Currently Free)

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within 21 days.
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About this item

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 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.

Condition:
Used: very good
Format:
Paperback
ISBN-10:
0340850418
ISBN-13:
9780340850411
Number of pages:
0
Publisher:
Hodder & Stoughton

Delivery & returns

This item will be dispatched to UK addresses via second class post within 2 working days of receipt of your order. Standard UK delivery is Standard UK delivery is £3.95 per order, so you're only charged once no matter how many items you have in your basket. Any additional courier charges will be applied at checkout as they vary depending on delivery address.

This item will be dispatched to UK addresses via second class post within 2 working days of receipt of your order. Standard UK delivery is currently free no matter how many items you have in your basket. Any additional courier charges will be applied at checkout as they vary depending on delivery address.

You can find out more about delivery and returns in our help section.

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