Practical Professional Catering
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Practical Professional Catering Management
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Author : H. L. Cracknell
language : en
Publisher: Cengage Learning
Release Date : 2002
Practical Professional Catering Management written by H. L. Cracknell and has been published by Cengage Learning this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Caterers and catering categories.
Practical Professional Catering Management is essential reference reading for anyone wanting to understand exactly how to set up and run a catering business or service. It has stood the test of time because of its solid, reliable factual data developed around the chronological sequence of catering operations. Its practical approach is in contrast to many of its newer competitors who offer more generalised theories. The largely rewritten new edition prepares the practitioner and the student for the challenge of delivering service of the highest quality to the increasingly discerning international customer. Its focus remains on the catering cycle, the backbone of catering operations. It is updated to include changes in legislation and best practice. Practical Professional Catering Management is aimed at students in further education and universities studying for NVQ, GNVQ, HND, HCIMA, BA and BSc courses in catering and hospitality and practitioners already working in the hospitality and catering industry.
Practical Professional Catering
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Author : Harry Louis Cracknell
language : en
Publisher:
Release Date : 1983
Practical Professional Catering written by Harry Louis Cracknell and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Food service management categories.
Practical Professional Gastronomy
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Author : H.L. Cracknell
language : en
Publisher:
Release Date : 1985
Practical Professional Gastronomy written by H.L. Cracknell and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Caterers and catering categories.
"Gastonomy is both art and science, a vital study for catering students that cannot be neglected by chefs or managers. In this new wide-ranging and inter-disciplinary book, the authors ... work from the origins of tastes and practices in history, biology and culture, to the contemporary disciplines of skilful menu and wine list construction. Practical professional gastronomy expertly weaves together the art and science of gastronomy by focusing on the four basic components of good eating: cultural and religious factors ; the appeal of the senses ; nutritional requirements ; the historical development of gastronomy itself".--BOOKJACKET.
The Professional Caterers Handbook
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Author : Lora Arduser
language : en
Publisher: Atlantic Publishing Company
Release Date : 2006
The Professional Caterers Handbook written by Lora Arduser and has been published by Atlantic Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Business & Economics categories.
Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or from your own home kitchen you will find this book very useful. You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP. The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You'll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers. One section of the book is devoted to home-based catering entrepreneurs. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Another section is for restaurateurs that wish to add catering to their restaurant operation. A successful restaurant's bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. For example, many restaurants are closed on Saturday afternoons, so this would be an ideal time to create a profit by catering a wedding. This book is also ideal for professionals in the catering industries, as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at [email protected] Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president's garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Practical Professional Cookery
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Author : Harry Louis Cracknell
language : en
Publisher: Cengage Learning EMEA
Release Date : 1999
Practical Professional Cookery written by Harry Louis Cracknell and has been published by Cengage Learning EMEA this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Quantity cooking categories.
Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
Practical Cookery For The Level 2 Professional Cookery Diploma 3rd Edition
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Author : David Foskett
language : en
Publisher: Hachette UK
Release Date : 2015-05-29
Practical Cookery For The Level 2 Professional Cookery Diploma 3rd Edition written by David Foskett and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-29 with Study Aids categories.
Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book
Practical Cookery For The Level 3 Advanced Technical Diploma In Professional Cookery
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Author : David Foskett
language : en
Publisher: Hachette UK
Release Date : 2017-06-26
Practical Cookery For The Level 3 Advanced Technical Diploma In Professional Cookery written by David Foskett and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-06-26 with Cooking categories.
Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 3 Advanced Technical Diploma in Professional Cookery to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. This edition is published in partnership with City & Guilds, further enhancing the book's reputation as the gold standard in the Hospitality and Catering industry. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book
Off Premise Catering Management
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Author : Chris Thomas
language : en
Publisher: John Wiley & Sons
Release Date : 2012-12-17
Off Premise Catering Management written by Chris Thomas and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-17 with Business & Economics categories.
For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new Third Edition has been completely revised and updated to include the latest industry trends and real-life examples.
Practical Cookery Level 3
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Author : David Foskett
language : en
Publisher: Hachette UK
Release Date : 2012-03-30
Practical Cookery Level 3 written by David Foskett and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-30 with Cooking categories.
A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and reliability of Advanced Practical Cookery, combined with engaging features, this new book is written by expert authors to ensure your students are fully prepared and have everything they need to succeed on level 3 courses in food preparation and cookery. As well as being a perfect match for the Level 3 Diploma in Professional Cookery, this book also supports other qualifications, including NVQs in Food Preparation and Cookery, Kitchen and Larder, and Patisserie and Confectionery.
Professional Catering
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Author : Douglas Sutherland
language : en
Publisher: Financial Times Management
Release Date : 1987
Professional Catering written by Douglas Sutherland and has been published by Financial Times Management this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Business & Economics categories.