Hospitality (introduction) Traineeship Evaluation Report, October, 1990
This photocopiable pack of materials meets the mandatory requirements of the Foundation award for GNVQ Hospitality and Catering.
Covering 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.
This series examines a wide array of professions; each book goes behind the scenes and on the job with a professional in a particular field.
Provides 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 purpose of this textbook is to provide instruction on all work carried out by the cold larder department of a catering establishment.
Three No. 1 bestselling novels from the world's favourite storyteller.
This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business.
Written 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.
The Toronto Cook's Marketplace