Chef's Manual of Kitchen Management - John FullerB. T. Batsford, 1969, Hardback in Dust Wrapper.
Condition: Very Good - in Good DJ. Unlaminated DJ a little edgeworn and faded with some scuffing. Heavy knock to bottom corner of upper board. Text bright and tight.
This is the first complete manual on the running of the professional kitchen. It is an authoritative work, clearly written and contains 76 line illustrations. It fills a conspicuous gap in professional literature for both trainee, teacher and qualified man; chef, catering manager and superintendent and in every type and size of establishment. It covers the City and Guilds of London Institute cookery examinations and its new Kitchen Supervision and Organisation course. This manual is also invaluable to both students and teachers following the syllabuses of The Hotel and Catering Institute and the National Diploma inHotel Keeping and Catering.
Size: 8¾" x 5¾". 351 pages.