Cooking for the hospitality industry.

Includes bibliographical references and index.

Introduction to cooking for the hospitality industry -- Kitchen organization -- Food safety, sanitation and hygiene -- Function catering -- Menu planning -- Nutrition -- Food service operation.

"Cookery is an art and science of preparing food for consumption by using heat. Cookery is an age-old practice. A primitive human must have found a piece of meat or vegetable cooked in the bushfire by chance. A chef or cook plans, prepares and cooks food by using a variety of cooking techniques. A chef usually works in a hotel or a restaurant. They may also work for a contract catering company, providing food for events. Cooks are more likely to work in hospitals, schools, works canteens, cafes or fast food outlets. The cook will prepare meals and follow establishment recipes. Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food n a fast-paced environment.
The book presents a reliable reference for commercial cookery students and apprentice chefs. It offers a complete overview of the hospitality and catering industry, this reference text has been updated to reflect latest developments and current issues"-- Back cover.