Fuller, John (Harold)
FULLER, John (Harold)
FULLER, John (Harold). British, b. 1916. Genres: Business/Trade/Industry, Food and Wine. Career: Editorial Board, Hospitality Management, 1974-. Ed., Journal of the Hotel and Catering Institute, 1949-54, and Food and Cookery Review, 1957-58; Professor of Hotel Mgmt., and Director, Scottish Hotel School, University of Strathclyde, 1959-70; Hon. Catering Adviser, R.A.F., 1971-91; Hon. Visiting Fellow, Oxford Brookes University, 1992. Publications: The Chef's Manual of Kitchen Management, 1962; (with E. Renold) The Chef's Compendium of Professional Recipes, 1963; The Caterer's Potato Manual, 1963; Gueridon and Lamp Cookery, 1965; (with A. Currie) The Waiter, 1965; Hotelkeeping and Catering as a Career, 1965; (with D. Gee) A Hotel and Catering Career, 1976; Professional Kitchen Management, 1981; Modern Restaurant Service, 1982; Pub Catering, 1985; (with J.B. Knight and L.A. Salter) The Professional Chef's Guide to Kitchen Management, 1985; Essential Table Service, 1986; (with D. Kirk) Kitchen Planning and Management, 1991; (with K. Waller) The Menu, Food and Profit, 1991; Advanced Food Service, 1992. EDITOR: Catering Management in the Technological Age, 1967; Pellaprat's Great Book of the Kitchen, 1968; (with J. Steel) Productivity and Profit in Catering, 1968; Catering and Hotel-keeping, 2 vols., 1975; Meat Dishes in International Cuisine, 1984.