Intermediate 1 Hospitality Course Notes by
  

Synopsis

Intermediate 1 Hospitality Course Notes by

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.

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Book Info

Format

Paperback
96 pages

Author


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Publisher

Leckie & Leckie
www.collinseducation.com

Publication date

1st July 2007

ISBN

9781843724759


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