Intermediate 1 Hospitality Course Notes (BOK)
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This new title delivers fully relevant comprehensive coverage of the four course units: Food Hygiene for the Hospitality Industry, Hospitality: Organisation of Practical Skills, Food Preparation Techniques and Cookery Processes. Detailed notes and colour illustrations help students develop their practical skills and understanding relevant to food preparation and cookery, as well as providing suggestions for the practical application of problem solving skills. References to links on a designated web page give access to further recipes and case studies.
Leckie & Leckie
|Antall sider||96||Dimensjoner||21cm x 29,7cm x 1,4cm|
|Vekt||304 gram||Leverandør||Bertram Trading Ltd|
|Emner og form||Educational: Business studies & economics|