BASIC PRINCIPLES OF CATERING AND HOSPITALITY

By: Judith McLean

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BASIC PRINCIPLES OF CATERING AND HOSPITALITY by Judith McLean
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LAST ITEM HELD MATCHING THIS TITLE STATED:

The Jacaranda Press, Brisbane - first edition ISBN:0701632739, 1995. Large softcover, 9¾" x 7. Previous owner's name written inside front cover. Book in VERY GOOD condition. Literally hundreds of b&w photographs and diagrams, case studies, glossary of cooking terms, and index. This book features a comprehensive treatment of all aspects of catering, as well as material on hospitality to meet changing emphases in secondary school courses. Contents includes: Careers in the Catering Industry; Health and Safety in the Workplace; Functions Planning; Commodities Management; and Small Business Operations and Procedures. Other features include: Information about food and its preparation, with basic recipes; Activities,; Case Studies. Teachers using this text can be confident thath their students will make a smooth transition from the school catering kitchen to the catering and hospitality workplace.

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