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The Theory of Catering, by Ronald Kinton, Victor Ceserani
PDF Download The Theory of Catering, by Ronald Kinton, Victor Ceserani
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Provides a comprehensive account of the theory underlying and reinforcing a chef's practical skills. The text has been revised, updated and organized into four parts: the catering industry; food and the caterer; catering technology; legislation and the caterer. Sections on computing, marketing and hygiene in the catering industry are also included. From the authors of "Practical Cookery" and "Contemporary Cookery". An ELBS/LPBB edition is available.
- Sales Rank: #14204060 in Books
- Brand: Brand: Edward Arnold
- Published on: 1984-05-01
- Original language: English
- Binding: Paperback
- 416 pages
- Used Book in Good Condition
Most helpful customer reviews
0 of 0 people found the following review helpful.
Simply the Best!
By Hakim
This book is simply the best book on catering, food service, the restaurant business, industrial cooking, and the entire back-end of the food-service industry.
I believe it to be a textbook, as it is written like one. No matter - there is almost limitless valuable [and invaluable] data stored in this almost-pocket-sized book.
No manager or pro chef should be without this book - even if you don't read it, you would still have a resource for those emergencies that arise.
Costing, food prep, equipment - it is all in there. I have not seen a more complete or better book on the vast array of segments of the food-service trade.
Buy it!
Btw, better bargains avail at [...] - even with shipping you will find a huge savings there. And, you can only bring one copy into the US per account or name, so plan ahead of you want more copies!
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