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1658 books were found.
Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including... Read More >>
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Hospitality Law takes an applied approach to the study of hospitality law. The book is highly pedagogical and is... Read More >>
Features: over 60 recipes; additional material every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications;... Read More >>
This book is for the complete beginner caterer, cooks and non-cooks and caterers looking to trade up or expand their... Read More >>
Professional Baking by Wayne Gisslen is worth the money because this helped me to form the foundation of my knowledge... Read More >>
This textbook is for chefs who want to reach the top. Written to provide complete coverage of the S/NVQ level 3... Read More >>
Being successful in the catering industry takes more than just a passion for food and the ability to whip-up a tasty... Read More >>
For sophomore/senior-level courses in Menu Planning, Food Production, Food Management. Exceptionally thorough, this... Read More >>
Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed... Read More >>
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is... Read More >>
Food Science and Nutrition aims to meet the requirements of students of hotel management and food science courses... Read More >>
An industry training resource that provides the latest industry standards on cookery knowledge. With CD-ROM and... Read More >>
Covers the relevant issues in the field of hospitality management from a sectoral and functional level. This dictionary... Read More >>
These recipes were collected and adapted, during a period of eleven years, from various sources, from personal experiments,... Read More >>
With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources,... Read More >>
