Նվիրատվություններ Սեպտեմբերի 15 2024 – Հոկտեմբերի 1 2024 Դրամահավաքի մասին

The theory of hospitality & catering : for levels 3 and...

Main
Business & Economics - Industries
The theory of hospitality &...

The theory of hospitality & catering : for levels 3 and 4

David Foskett, Patricia Paskins

0 / 0

Որքա՞ն է ձեզ դուր եկել այս գիրքը:

Ինչպիսի՞ն է բեռնված ֆայլի որակը:

Բեռնեք գիրքը` գնահատելու դրա որակը

Ինչպիսի՞ն է բեռնված ֆայլերի որակը:

Կատեգորիաներ:

Business & Economics - Industries

Տարի:

2011

Հրատարակում:

12

Լեզու:

english

ISBN 10:

1444123777

ISBN 13:

9781444123777

Ֆայլ:

PDF, 53.22 MB

IPFS:

,

english, 2011

Կարդալ Առցանց

Փոխարկումը դեպի կատարվում է

Փոխարկումը դեպի ձախողվել է

Ձեզ կարող է հետաքրքրել

W K H Bode, M J Leto — The Larder Chef, Fourth Edition: Food Preparation and Presentation

Daniel Traster — Foundations of Menu Planning (What’s New in Culinary & Hospitality)

Duckworth M. — Highly Recommended: Workbook: English for the Hotel and Catering Industry

H. L. Cracknell F.H.C.I.M.A., F.C.F.A., A.R.S.H., R. J. Kaufmann M.C.F.A., M.H.C.I.M.A., M.C.C.F., M.A.C.F. (auth.) — Practical Professional Cookery

S. R. Dudley (auth.) — Mastering Catering Science

Eunice Taylor BSc(Hons), MIFST, MCFA, CertEd, Jerry Taylor BA, MEd, FCHIMA, FCFA, LCG (auth.) — Mastering Catering Theory

Ronald Kinton, Victor Ceserani, D. Foskett — Theory of Catering

John Campbell, David Foskett — Advanced Practical Cookery: A Textbook for Education & Industry

David Foskett, Victor Ceserani — Ceserani and Kinton's the Theory of Catering

David Foskett, Victor Ceserani, John Campbell, Zamzani Abdul Wahab, Patricia Paskins, Jacqueline Parks — Foundation Practical Cookery, Level 1

Holly Bamunuge; Trevor Eeles — Proactive City & Guilds Professional Cookery — S⁄NVQ Level 2

Wayne Gisslen, Mary Ellen Griffin — Professional Cooking for Canadian Chefs

Sondra J. Dahmer — Restaurant Service Basics

Chris Thomas — Off-Premise Catering Management

Arthur M. Manask, Mitchell Schechter — The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events

John C. Birchfield, John Birchfield Jr — Design and Layout of Foodservice Facilities

Michael Riley (Auth.) — Managing People. A guide for managers in the hotel and catering industry

Cailein Gillespie — Food and Beverage Management Mediabase

Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott — Food and Beverage Management

Lora Arduser, Douglas Robert Brown — The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business

Robert Garlough, Angus Campbell — Modern Garde Manger : A Global Perspective

The Culinary Institute of America (CIA) — Remarkable Service

John R. Walker — Introduction to Hospitality, Global Edition

David Foskett; Patricia Paskins; Andrew Pennington — The Theory of Hospitality and Catering

John Campbell, David Foskett, Neil Rippington, Victor Ceserani — Practical Cookery, Level 2: Diploma in Professional Cookery

John Cousins, Dennis Lillicrap, Suzanne Weekes — Food and Beverage Service

John Campbell, David Foskett, Neil Rippington, Patricia Paskins, Victor Ceserani — Practical Cookery, Level 3: for VRQ and NVQ courses

David Foskett; John Campbell — Practical cookery

John Campbell — Practical cookery, 12th Ed

David Foskett; Patricia Paskins; Steve Thorpe — Practical cookery for the level 1 diploma

John Cousins, Dennis Lillicrap, Suzanne Weekes — Food and Beverage Service

Keyth Richardson, David Foskett, Patricia Paskins, Steve Thorpe — Basic Cookery for Foundation Learning

Neil Rippington, Patricia Paskins, Steve Thorpe — Practical Cookery.

David Foskett, Neil Rippington, Patricia Paskins, Steve Thorpe — Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd Ed

David Foskett; Steve Thorpe; Neil Rippington; Patricia Paskins — Practical cookery for the level 2 : technical certificate in professional cookery

Steve Thorpe; David Foskett; Patricia Paskins; Neil Rippington — Practical cookery : for the level 3 advanced technical diploma in professional cookery

Joyce Weinberg — Everything Guide to Starting and Running a Catering Business: Insider's advice on turning your talent into a Career

Левченко И. А., Захарова А. С., Иванова Т. Е. — Технология пищевых продуктов по-английски: Учебно-методическое пособие для обучающихся по направлениям подготовки: 35.03.07 Технология производства и переработки сельскохозяйственной продукции, 19.03.04 Технология продукции и организация общественного пит

Karen Eich Drummond, Thomas Cooley, Mary Cooley — Foodservice Operations and Management: Concepts and Applications

() — Food and beverage management

Wazir Ravi — Restaurant Startup: A Practical Guide (3rd Edition)

Janet Inglis, Sue Plews, Eileen Chapman — Food Technology

Հիմնական արտահայտություններ

Առնչվող հավաքածուներ