Food Purchasing and Preparation
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"I am sure it will be most informative. May I wish you every success with this new textbook."
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This book is the most up-to-date text of its kind. With over 30 years' experience of the Hospitality industry, the current text books available were out-dated and certainly not user friendly, my aim was to create a supportive text for chefs, lecturers, managers, supervisors, students and suppliers to the Hospitality industry.
This book contains detailed uses and applications for meat, fish and shellfish, and buffets - as well as vegetarian, modern trends, and a collection of tried and tested recipes and preparations.
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The book also includes the latest information on health and safety including a easy to follow introduction to HACCP, it contains information on all aspects of purchasing, storage and application of resources, including specialist security procedures.
Anybody involved in food service operations will find this an invaluable reference, as it contains all the forms, specifications and templates necessary to operate the modern kitchen.
Currently published in several countries, including America, Canada, and India, this book has supported students and operatives alike in achieving qualifications and producing quantifiable commercial results!
Here are some feedback comments from lecturers:
- "User-friendly, good quality detail"
- "Good clear layout, user-friendly"
- "Good coverage"
- "Long awaited information"
- "The first book that deals with situations that are relevant within the industry"
- "Clear, concise, easy to read; fills a gap in the market"
- "Student regard it as a good resource for information"
- "I have been waiting a long time for this book to be written: First class"
- "Excellent layout"
- "Fits a gap in the market perfectly and the students will love this"
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