The new edition of this successful, clearly structured foundational work has been thoroughly updated and is presented in a new layout with modern pictograms. Additionally, the basic level has been expanded to include topics such as the Food Information Regulation, allergen labeling on menus, and modern process techniques. All legal regulations have been brought up to date.

The textbook takes into account all objectives and content for the joint vocational training of all hospitality professions. In accordance with the learning fields of the federal framework curriculum, the book is divided into three areas: kitchen, service, and storage. The content is both practical and scientifically grounded. Relevant technical terms and phrases are translated into French and English. Calculation tasks, investigative tasks, and project-oriented assignments promote practical skills and teamwork. The solution manual includes detailed solutions to well over 700 tasks, calculations, and experiments.