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.

Produktfakta

Språk Engelsk Engelsk Utgitt 2007
Forlag
Leckie & Leckie
ISBN 9781843724759
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