- This textbook is designed for students taking vocational training courses in hospitality or catering studies in Years 11 or 12 or introductory courses at TAFE.
- It provides an introduction to the hospitality industry and the career opportunities in it.
- Topics covered include the menu (including its gastronomic, economic and nutritional aspects), purchasing and storage, kitchen safety and hygiene, cooking techniques, preparing food, wine and other beverages, food and beverage service, management principles and running a catering function.
- The emphasis is on the business of food and beverage provision in a modern commercial context.
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