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Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key...
Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been upd...
The tenth edition of this highly successful textbook builds on the quality of the previous editions and has been updated and re-written to ensure it i...
This core text for hospitality and catering students has been restructured and updated to provide a guide to product knowledge, menu planning, nutriti...
This book propses systematic approaches to the design, planning and control of food and beverage operations and recognises the need to manage operatio...
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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 a...
Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the profes...
This workbook enables students to undertake a self-assessment process following the revised syllabus for NVQ/SVQ in Food Preparation and Cooking. The ...
A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and reliability ...
This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional an...
Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years...
Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textb...
Prepare for assessment and master the skills and knowledge you need to succeed as a hospitality and catering supervisor with this support resource Cov...
Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cook...
For the hospitality, tourism and event industries
Fifth edition of the best-selling textbook updated and revised to take account of current trends such as the experience economy, CSR, connectivity and...
With Precedents
For NVQ and Apprenticeships
Practical Cookery has been training chefs for 50 years. It is the only book you need to support you through your training, and will serve as a recipe ...
Shackleton is a practical reference guide on conducting meetings for legal professionals, company secretaries, administrators, directors, local author...
This workbook is designed for students preparing for NVQ Level 1 assessment in Food Preparation and Cooking and Preparing and Serving Food. It focuses...
Trust this leading textbook to guide you through your requirements as you train at a supervisory level in the hospitality industry. The Theory of Cate...
Tutor Resource Dynamic Learning
Ceserani and Kinton's The Theory of Catering Tutor Resource gives tutors full networkable rights to all the material provided on the CD in the student...
Ceserani and Kinton's The Theory of Catering is a core text for every hospitality and catering student, delivering a comprehensive overview of the ind...
For the Hospitality, Tourism and Event Industries
This third edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these...
This workbook covers the generic and specialist units needed for the Patisserie and Confectionery NVQ / SVQ Level 3 qualification. Underpinning knowle...
This workbook is ideal for those taking the NVQ/SVQ Level 3 Kitchen and Larderwork qualification. The key units are fully covered, and underpinning kn...