Food Preparation and Cooking
- ISBN-10
- 0333591615
- ISBN-13
- 9780333591611
- Series
- Food Preparation and Cooking
- Category
- Caterers and catering
- Pages
- 284
- Language
- English
- Published
- 1992
- Author
- Roy Hayter
Description
Gives complete coverage of the Food Preparation and Cooking units at NVQ/SVQ Levels 1 and 2. The book is directly linked to the requirements of the NVQs/SVQs both in its content and in its layout and design.
Get the book
Other editions
Similar books
-
Hospitality (introduction) Traineeship Evaluation Report, October, 1990
By Karen Ho, Western Australia. Training Evaluation BranchHospitality (introduction) Traineeship Evaluation Report, October, 1990
-
Foundation Hospitality and Catering
By Yvonne Johns, Patricia Morrell, Margaret WeaverThis photocopiable pack of materials meets the mandatory requirements of the Foundation award for GNVQ Hospitality and Catering.
-
Food Preparation and Cooking
By Ann Bulleid, Malcolm Ware, Philip CoulthardCovering the core units at Level 2, this is one of a series for catering and hospitality students which is organized according to NVQ units for ease of use.
-
Career Diary of a Caterer: Thirty Days Behind the Scenes with a Professional
By Jennifer HeiglThis series examines a wide array of professions; each book goes behind the scenes and on the job with a professional in a particular field.
-
If You Don't Sell It, You Can't Cook It: A Caterer's Guide to Turning Shoppers Into Buyers
By Linda PiconeIf You Don't Sell It, You Can't Cook It: A Caterer's Guide to Turning Shoppers Into Buyers
-
Principles of Hospitality Law
By Michael John Boella, Alan PannettProvides comprehensive coverage of the law relating to most types of business operating in the field of hospitality. This new edition has been extensively revised and updated, and contains a new chapter on international legal issues.
-
The Larder Chef: Food Preparation and Presentation
By Mario Jack Leto, William Karl Heinrich BodeThe purpose of this textbook is to provide instruction on all work carried out by the cold larder department of a catering establishment.
-
Maeve Binchy - Three Great Novels: The Glass Lake; Scarlet Feather; Quentins
By Maeve BinchyThree No. 1 bestselling novels from the world's favourite storyteller.
-
The Professional Caterers' Handbook: How to Open and Operate a Financially Successful Catering Business with CD-ROM
By Douglas Robert Brown, Lora ArduserThis is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business.
-
Wjec Vocational Award Hospitality and Catering Level 1/2
By Anita Tull, Alison Palmer, Geoff TuttleWritten by renowned author Anita Tull and experienced teacher and examiner Alison Palmer, this student book covers both Units of the WJEC Vocational Award in Hospitality and Catering.