| Description |
viii, 516 pages : illustrations ; 26 cm |
| Contents |
Section 1 The menu and nutrition -- Section 2 Hygiene and safely -- Section 3 For the manager -- Section 4 Large-scale food preparation -- Section 5 The recipe file -- Section 6 Glossaries and resources |
| Summary |
There are increasingly high expectations for food prepared and served in residential facilities. This second edition of Professional Foodservice is a comprehensive, well researched and practical resource for caterers, chefs, supervisors and dietitians in residential establishments. Not only will the book enable foodservice professionals to fulfill their responsibility of providing a cost effective, quality and enjoyable meal service it will also help them be proud of their place in New Zealand catering |
| Notes |
Previous ed.: Longman Paul, 1991 |
| Bibliography |
Includes bibliographical references (pages [500] - 502) and index |
| Subject |
Food service.
|
|
Quantity cooking.
|
| Author |
Jensen, Julian, 1945-
|
| ISBN |
1442527420 |
|
9781442527423 |
|
