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With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensa

"Third edition of Robert G. Chenhall's system for classifying man-made objects."

Focusing primarily on large-scale food production this thoroughly updated edition covers basic food items, cooking methods, and procedures.

This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of