An introduction to food & beverage studies / Marzia Magris and Cathy McCreery; illustrated by Rita Magris

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 11 and 12 at secondary colleges, or introductory courses at TAFE level.

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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

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En pedido

Resumen

Resumen

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