Foskett professor david (36 risultati)

Paperback. Condizione: Very Good. Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues.Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students.- Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste.- Considers latest trends and developments, including the use and impact of social media.- Updated to reflect up-to-date legislative requirements, including new allergen legislation.- Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.…

Softcover. Condizione: Fine. Leichte Gebrauchsspuren; Leichte Verformung / umgeknickte Seiten; Leichte Verschmutzung / Farbtonveränderung; Beilage vorhanden. Ceserani and Kinton's The Theory of Catering serves as an essential resource for hospitality and catering students, providing a thorough overview of the industry and the theoretical foundations necessary for professional practice. The text traces the food chain from commodity through delivery, storage, preparation, and production, culminating in service to the customer. Now in its 11th edition, first published in 1964, it has been extensively revised to incorporate recent industry changes, including the hygiene standards implemented in January 2006 and updated licensing laws. The book is organized into six parts, addressing the hospitality industry, food commodities, nutrition, planning, production, service, organization, business development, and relevant legislation. It includes S/NVQ and VRQ mapping grids for user convenience. A new digital resource accompanies this edition, featuring 16 video clips that highlight key industry aspects and a Knowledge Quiz to help students assess their understanding of catering theory. The Resource Center offers access to photos, digital artwork, tables, and charts from the book, enabling students to enhance their essays, reports, and presentations, thereby improving their coursework quality and presentation.…

Paperback. Condizione: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condizione: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.…

paperback. Condizione: Good. Most items will be dispatched the same or the next working day. A copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned.…

Paperback. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

paperback. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

paperback. Condizione: New.

Condizione: New. 2022. Paperback. . . . . .

Condizione: New. 2021. Paperback. . . . . .

paperback. Condizione: New.

Condizione: New. Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen. Num Pages: 592 pages, illustrations. BIC Classification: 4KVCT; TTVC. Category: (UF) Further/Higher Education. Dimension: 276 x 217 x 28. Weight in Grams: 1602. . 2014. 6th Edition. Paperback. . . . . …

Condizione: New. pp. 592.

Paperback. Condizione: New.

Paperback / softback. Condizione: New. New copy - Usually dispatched within 4 working days.

Paperback. Condizione: new. Paperback. Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers.With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before.- Break down key techniques with 50 step-by-step photo sequences- Hone your presentation skills with photos of each recipe- Test your understanding with questions at the end of each unit- Prepare for assignments, written tests and synoptic assessments with the new assessment section- Access professional demonstration videos with links throughout the book Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: new.

Paperback. Condizione: Brand New. 424 pages. 10.94x8.43x0.71 inches. In Stock.

hardcover. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condizione: New. In English.

Condizione: New. 2022. Paperback. . . . . . Books ship from the US and Ireland.

Condizione: New. 2021. Paperback. . . . . . Books ship from the US and Ireland.

Condizione: New. Become an expert chef with this textbook which covers all the advanced preparation, cooking and finishing techniques you need to succeed in the professional kitchen. Num Pages: 592 pages, illustrations. BIC Classification: 4KVCT; TTVC. Category: (UF) Further/Higher Education. Dimension: 276 x 217 x 28. Weight in Grams: 1602. . 2014. 6th Edition. Paperback. . . . . Books ship from the US and Ireland. …

Paperback. Condizione: Brand New. 624 pages. 10.87x8.46x1.30 inches. In Stock.

Condizione: New. 2019. Hardcover. . . . . .

Condizione: New. 2019. Hardcover. . . . . . Books ship from the US and Ireland.

Condizione: New. pp. 592.

Condizione: New. pp. 592.

Condizione: New. KlappentextrnrnThis 6th edition has been updated and revised to take account of current trends within education and the HLT industries, including changes brought about by COVID and Brexit, as well the impact of the increasing use kitchen/service.

Condizione: New. Tailored to the new Level 2 Technical Certificate in Professional Cookery qualification, and covering every aspect of study and assessment, this textbook will ensure your students develop a sound understanding of the core knowledge and skills demanded by th.