This text for hospitality and catering students has been restructured and updated to provide a guide to product knowledge, menu planning, nutrition and hygiene, and supervisory and management skills. It is suitable for NVQ, GNVQ, diploma and degree courses.

Theory of Catering 8ed Elst

Science Fiction & Fantasy

David Foskett

Victor Ceserani

Ronald Kinton

Science Fiction

Hodder & Stoughton Educational Division

This workbook covers the generic and specialist units needed for the Patisserie and Confectionery NVQ / SVQ Level 3 qualification. Underpinning knowledge is fully covered and tested and material from pastry chef John Huberd is included.

Patisserie and Confectionery (NVQ/SVQ Workbook)

Hodder Arnold H&S

Practical Cookery

Hodder&Stoughton

This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.

Practical Cookery (International Student Edition)

The theory of catering

Business & Money

Industries

E. Arnold

<p>Practical Cookery Ceserani, Victor and Kinton, Ronald</p>

HODDER STOUGHTON EDUCATIONAL

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Books by Ronald Kinton