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Catering
Principles of Hotel Front Office Operationsby Sue BakerThis student-centred guide to front office operations in the hotel industry employs a user-friendly approach to encourage self-access and enable students to progress at their own pace independently of the lecturer. Activities are provided throughout to help students move from an understanding of the basic principleds to thinking like a front office person. The chapters follow a typical guest from check-in to check-out, with small detours to other areas and departments. Each chapter includes an... (more info) Usually despatched immediately
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Intermediate Nutrition and Health 3edby Mabel Blades | Intermediate Nutrition & Health , is an ideal text for use on Intermediate Nutrition & Health training courses and to support specialist... (more info)
Usually despatched immediately
| Paperback |
| | Wines and Spirits : Looking Behind the Labelby Wset | (more info)
Usually despatched immediately
| Paperback |
| | The Theory of Hospitality and Catering 12th Editionby David Foskett | A new edition of the cornerstone textbook for all hospitality and catering students, The Theory of Hospitality and Catering, 12th edition,... (more info)
Usually despatched immediately
| Paperback |
| | Practical Cookery 11th Edition (Book + CD)by David Foskett & John Campbell | Tasty as the 10th edition, but with several new courses!Following extensive consultation and feedback from hospitality and catering teachers... (more info)
Usually despatched immediately
| Hardback |
| | Practical Cookery: Level 1: Foundation Student Bookby David Foskett | Over 45 years, Practical Cookery has established itself as a must have for all catering students. Now, for the first time, an edition of... (more info)
Usually despatched immediately
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| | Supervising Food Safety (level 3) 12th Edby Richard A. Sprenger | The Supervising Food Safety book is based on the syllabus of the level 3 courses provided by the main awarding bodies. In addition to... (more info)
Usually despatched immediately
| Paperback |
| | Published: 27/04/12
Paperback Essential Microbiology and Hygiene for Food Professionalsby Sibel RollerAn introduction to microbiology and hygiene for students in the food professions, including food sciences, culinary arts, hospitality and catering, nutrition and dietetics, environmental health and public health. (more info) Available from 27/04/12Despatched after 27/04/12
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