Principles of Catering by M Colleer & C Sussams. Large format. S/C. 352 pp.

First published 1990 by John Murray Publishers. Softcover in good condition. Blemish on back. Inside pages clean. Binding sturdy. With many detailed black and white drawings, diagrams and photographs.

Are you interested in catering as a career? As a chef? As a restaurant owner? Then this is just the handbook for you.You might well become the next Gordon Ramsey – but please tame your tongue and temper.

This thorough training guide is used in colleges in South Africa and overseas. Topics include employment in the catering industry, main health regulations and responsibilities, writing a health-and-safety policy, how to recognise good-quality ingredients, flavourings, colourings and additives, cooking utensils and small equipment, the menu, professional attitudes and behaviour of staff, gross and net profit, and business documents.

 Postage R60 with PAXI(pepstores) but we need the address of your nearest PEPstore.