Books

A user-friendly, professional guide to kitchen and hospitality logistics. The book is a guide to weights, measures, capacities and temperatures. When preparing a dinner at home for friends or a function in a restaurant or marquee for two hundred guests, certain questions are inevitable: How much sauce shall I make for ten people? How much space shall I allow around the table for each guest? What type of glass shall I serve the port in? How many courses shall I serve and in which order? What weight of dry ingredients do I need for 20 litres of soup? Will one chef be enough? What type of meat will be suitable for grilling? How many litres in a keg of beer? The answers to these questions and many more can be found in How Many? How Much?.

The authors are well aware of the difficulties facing not only professional chefs, hoteliers and restaurateurs but also the person who likes to cook and entertain at home. How Many? How Much? will save time and solve many of the problems associated with function planning. The text is the only one of its kind and will prove an invaluable guide to logistics for apprentices and students studying Professional Cookery in TAFE or private training courses, as well as professionals already working in the hospitality industry.