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An introduction to food & beverage studies

Author: Marzia Magris; Cathy McCreery
Publisher: Elsternwick, Vic : Hospitality Press, 1995.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:

This is a new edition of the book originally titled Introduction to Catering. This textbook is designed for students taking vocational training courses in hospitality or catering studies in years  Read more...

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Document Type: Book
All Authors / Contributors: Marzia Magris; Cathy McCreery
ISBN: 1862504547 9781862504547
OCLC Number: 156559744
Description: 294 pages
Contents: Preface 1. An introduction to the hospitality industry 2. A day in the life of a restaurant 3. The Menu 4. Purchasing and storage 5. The Kitchen 6. Cooking techniques 7. Preparing and presenting food 8. Food and beverage service 9. Basic principles of management 10. Running a catering function Appendix Index
Responsibility: Marzia Magris and Cathy McCreery.

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