- Paperback: 608 pages
- Publisher: Hodder Arnold; 10th Revised edition edition (30 May 2003)
- Language English
- ISBN-10: 0340850418
- ISBN-13: 978-0340850411
- Product Dimensions: 24.4 x 18.8 x 3.2 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (4 customer reviews)
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Amazon Bestsellers Rank:
73,397 in Books (See Top 100 in Books)
- #1 in Books > Study Books > FE & College > Vocational > Vocational Qualifications > GNVQ > Hospitality & Catering
- #5 in Books > Study Books > FE & College > Vocational > Hospitality & Catering
- #66 in Books > Reference > Etiquette
- See Complete Table of Contents
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Review
This is 'Old Reliable'! A splendid book that is revised and updated regularly -- Alasdair Goldsmith, Scottish Hotel School, Univers 20030601 An excellent new edition -- T. Moore, Northampton College 20030501 Excellent course book - leader in the field -- B Fruish, Blackburn College 20030501 An excellent standard course book for all hotel and catering students. Very good updated material -- D Bird, Llandrillo College 20030801
Alasdair Goldsmith, Scottish Hotel School, University of Strathclyde
This is 'Old Reliable'! A splendid book that is revised and updated regularly
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Paperback
This book is a must for anyone involved in the food or catering industry. It is particularly strong in the area of menu-planning and offers useful information on nutrition. It is one of the texts used in the prestigious Intercontinental Hotel Cooking School in Sydney, Australia.
6 of 7 people found the following review helpful
Format:Paperback
I have used this book during my studies in N.Wales at Llandrillo Tech. College in 1977-1979 and I am still using the third addition until today in my career. The information included in this book is very valuable and useful. Today I have started teaching catering students in Jordan I used the book. The book is comprehensive and has a lot of information for new students and well informed experts in the field of catering. I have met so many Jordanians who are still using the thrid edition and very proud to use this book.
Ghassan T. Elkurd General Manager
Format:Paperback
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, you can only bring one copy into the US per account or name, so plan ahead of you want more copies!
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, 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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