This book has been updated to match the latest specifications at Advance Cookery. This essential resource for the highest training levels includes international recipes, all specifically tailored for the skilled craft student and chef. This book is also written and designed with the student reader in mind, The contributions of the author’s experience brings a unique industry focus to the content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike. This book is based on the curriculum of the Hotel Management course. This text book aims to cover all important aspects and issues related to Food & Beverage Production Management. This book is for Professionals, Students and Connoisseurs who want to learn about the history and the art and science of cooking.
