The Larder Chef
Food Preparation and Presentation
- W K H Bode, Formerly Lecturer, Department of Management Studies for Tourism & Hotel Industries, University of Surrey
- M J Leto
The Larder Chef reflects the changing attitude to food and its preparation in recent years. While still retaining its practical approach, it recognizes current trends and fashions in food presentation and service style. A number of new illustrations have been added to the book for greater clarity. National Diploma students, apprentice chefs and catering students will find this manual particularly useful.
Culinary and HLT students- college level. Modules include:*Restaurant Operations*Restaurant Systems*Restaurant management*The Study of Food and Drink*Food, Wine and Society*Gastronomy