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Food preparation and cooking : cookery units : student guide / Rowland Foote...[et al.]

Contributor(s): Material type: TextTextSeries: Catering and hospitality : NVQ/SVQ 2Publication details: Cheltenham : Stanley Thornes, 1996Edition: 2nd edDescription: v,442p : ill, figs ; 28cmISBN:
  • 9780748725663
  • 9780748725663
Subject(s): DDC classification:
  • 642.076
Summary: This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved.
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Item type Current library Call number Status Date due Barcode
General General ATU Dublin Road General Shelves 642.076 (Browse shelf(Opens below)) Available 067657

Spine title: Catering and hospitality.

This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved.

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