The Theory of Catering

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Author	:
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Total Pages	: 0
Release	: 1968
ISBN-10	: OCLC:1368968110
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Rating	: 4/5 (10 Downloads)

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Book Synopsis The Theory of Catering by :

Book excerpt: Textbook on theoretical and technical aspects of the provision of meals in the hotels and restaurants, with particular reference to practices in the UK - covers elementary hygiene and nutrition, equipment maintenance, food preparation and conservation, menu planning, etc., and includes definitions of French culinary terms and food commodities, etc. Bibliography pp. 387 and 388.

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