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Basic Principles of Catering and Hospitality
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New or Used: $92.00
New or Used: $92.00

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Table of Contents

* Career pathways * Case study: Royal Brisbane Hospital * Interpersonal skills * Modern cooking in Australia * The menu and menu planning * Nutrition and the catering industry * Storage and control of food * Functions * Small business * Basic kitchen skills * Methods of cooking * Kitchen equipment * Technology * Planning a kitchen * Hygiene in the workplace * Health and safety in the workplace * Stocks, soups and sauces * Garnishing and decorating food * Appetisers * Meat, game and meat alternatives * Poultry and game birds * Fish and shellfish * Eggs, milk and cheese * Rice and pasta * Vegetables * Desserts * Alcohol * Pastry * Cakes, scones and biscuits * Chocolate * Beverages * Food and beverage service

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