Catering and Hospitality: Cookery Units

Catering and Hospitality: Cookery Units : Food Preparation and Cooking

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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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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  • Paperback | 448 pages
  • 200 x 274 x 18mm | 1,120g
  • 25 Jul 1996
  • Oxford University Press
  • Nelson Thornes Ltd
  • Oxford
  • English
  • Revised
  • 2nd Revised edition
  • 0748725660
  • 9780748725663
  • 1,199,271

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