Catering and Food Services Recipe for Fifty: Kitchen Operation and Management and European and Asia Culinary

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Trafford Publishing, 2010 - Cooking - 428 pages
"Catering and Food Services Recipe for Fifty" is a part of planning a menu and costing for chefs and managers. The times have changed & formal occasions have become less frequent, but many meals still retain the old form of European quality. The largest influence in "Catering and Food Services Recipe for Fifty" has been the range of Middle Eastern & Asian foods, which come from the use of fresh produces. This is reflected by the range of recipes & ideas gathered in this book.

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About the author (2010)

My life has been shaped by my love of food and cooking. I started out in 1971 and gained my skill as a chef and manager, after almost 38 year in the catering industry, and working for 10 years with the Australian Army. The experiences, and along with my talent and personal style, are apparent in this book. It will provide you with my catering manual and recipe for fifty. For the chef, I have formatted the manual to suit a wide selection of recipes; the catering manual has been formatted for chefs and managers in food service and operation. The love you put into your cooking will be the gift of how happy the customer is with what you have achieved.

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