Menu, Food and Profit by Keith Walter
There is a continuing change in systems of preparation and provision of meals in professional catering. Principles and processes of cookery may endure, but by moving their application - in many cases from caterers' premises to food processing plants - the activity and organization of the professional kitchen is affected. This is reflected in new approaches to staffing, control and accounting, and even in the way in which the final product is marketed. Whatever the future may bring, this book assumes the need for a logical sequence of planning, development, application, control and analysis. It aims to meet the needs of students following both full-time and part-time courses, especially those at NVQ Levels 3 and 4, as well as degree courses.
JOHN FULLER is an acclaimed British poet, novelist, editor and critic, who was recently presented with the Michael Braude Award for Light Verse by the American Academy of Arts and Letters. His sixteenth collection of poems, The Space of Joy (2006), was short-listed for the Costa Awards in 2007. Stones and Fires won the Forward Prize in 1996. His fiction includes Flying to Nowhere (1983), which won the Whitbread First Novel Award and was short-listed for the Booker Prize.
| SKU | Unavailable |
| ISBN 13 | 9780748711086 |
| ISBN 10 | 0748711082 |
| Title | Menu, Food and Profit |
| Author | Keith Walter |
| Condition | Unavailable |
| Publisher | Oxford University Press |
| Year published | 1992-01-01 |
| Number of pages | 208 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |