Catering and Hospitality: Cookery Units: Food Preparation and Cooking

Catering and Hospitality: Cookery Units: Food Preparation and Cooking

Paperback

By (author) Pam Rabone, By (author) David Klaasen, By (author) Tony Groves, By (author) Daniel R. Stevenson, By (author) Bob Kenyon, By (author) Malcolm John Ware, By (author) Harry Tallon, By (author) Philip Coulthard, By (author) Rowland Foote

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  • Publisher: Nelson Thornes Ltd
  • Format: Paperback | 448 pages
  • Dimensions: 200mm x 274mm x 18mm | 1,120g
  • Publication date: 25 July 1996
  • Publication City/Country: Oxford
  • ISBN 10: 0748725660
  • ISBN 13: 9780748725663
  • Edition: 2, Revised
  • Edition statement: 2nd Revised edition
  • Sales rank: 1,138,235

Product description

Case studies put students in real-life scenarios and help them learn how to cope and react to them. This book takes a unit-by-unit, element-by-element approach with full coverage of the underpinning knowledge. A competence-based approach, complemented by activities and pointers, enhances students' knowledge. Freestanding units allow students to select material according to their needs. 'Get ahead' sections at the end of each unit, encourage further learning and development.

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