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Cookery For The Hospitality Industry

Author: Graham Dodgshun
Publisher: Cambridge University Press
ISBN: 0521156327
Size: 42.92 MB
Format: PDF
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Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.

Level 2 Certificate In Professional Cookery

Author: Pam Rabone
Publisher: Heinemann
ISBN: 9780435464103
Size: 60.64 MB
Format: PDF, Mobi
View: 1710
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Endorsed by City and Guilds, this book provides coverage of the 2005 Standards for NVQ Level 2 Professional Cookery. It combines aspects of a step-by-step recipe book with those of a qualification-based textbook.

Practical Cookery For The Level 2 Professional Cookery Diploma 3rd Edition

Author: David Foskett
Publisher: Hachette UK
ISBN: 1471839621
Size: 48.78 MB
Format: PDF, Kindle
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Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book

Basic Cookery For Foundation Learning

Author: Keyth Richardson
Publisher: Hachette UK
ISBN: 1471808211
Size: 39.67 MB
Format: PDF, ePub, Docs
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Learn the basics of the hospitality industry and prepare for progression to further study or employment with this new textbook designed specifically for foundation learners. This is the ideal resource for anyone working towards foundation learning courses in hospitality and catering, including Introduction to the Hospitality Industry at Entry level or Level 1, the Level 1 NVQ in Food Preparation and Cooking or other foundation Vocational Studies programmes that incorporate basic food preparation and cooking skills. It is illustrated with hundreds of photos that bring the hospitality industry to life. - Outlines the basics of working in the hospitality industry with clear, easy-to-understand language and photos to aid visual learners - Works through simple recipes with clear step-by-step sequences - Provides varied activities throughout to help students remember key facts easily - Differentiates with 'Stretch yourself' activities

Practical Professional Cookery

Author: Harry Louis Cracknell
Publisher: Cengage Learning EMEA
ISBN: 9781861528735
Size: 80.80 MB
Format: PDF, Docs
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Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

The Theory Of Hospitality And Catering Thirteenth Edition

Author: David Foskett
Publisher: Hachette UK
ISBN: 1471864944
Size: 46.90 MB
Format: PDF, ePub, Docs
View: 6114
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Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. - Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media. - Updated to reflect up-to-date legislative requirements, including new allergen legislation. - Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout.

Intermediate 1 Hospitality Course

Author: Alastair MacGregor
Publisher: Leckie & Leckie
ISBN: 9781843724759
Size: 80.89 MB
Format: PDF, ePub, Mobi
View: 749
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This book delivers essential content for the Intermediate 1 hospitality exam. A new topic area on each double page spread makes revision accessible. Quick tests and top tips help students prepare thoroughly for the exam.