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Basic Principles of Catering and Hospitality represents an expanded and updated progression from its predecessor, Basic Principles of Catering. This book features a comprehensive treatment of all aspects of catering, as well as material on hospitality to meet changing emphases in secondary school courses. Features * Careers in the catering industry * Health and safety in the workplace * Functions planning * Commodities management * Small business operations and procedures * Information about food and its preparation, with basic recipes * Activities * Case studies.
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