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Theory of Catering Book
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.Read More
from£16.18 | RRP: * Excludes Voucher Code Discount Also available Used from £3.25
- 0340563036
- 9780340563038
- Ronald Kinton, Victor Ceserani, D. Foskett
- 2 July 1992
- Hodder Arnold H&S
- Paperback (Book)
- 512
- 7th Revised edition
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