Food preparation and cooking.  Cookery units.  Student guide / 
 Cookery units  Student guide 
Rowland Foote ... [et al.]. 
 - 2nd ed. 
 - Cheltenham :  Stanley Thornes,  1996. 
 - v, 442p. :  ill. ;  28 cm. 
 - Catering and hospitality.  NVQ/SVQ 2 .
 - Catering and hospitality, NVQ/SVQ2 .
<br/><br/> Previous ed.: 1993.  Includes index.  Published in association with City and Guilds of London Institute. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780748725663 (pbk.) :  £12.99 0748725660 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Vocational qualifications--Great Britain<br/>Food service.<br/>Cookery.<br/>Caterers and catering.<br/>Food and Drink.<br/>Hospitality & service industries<br/>Hotel & catering trades
<br/><br/><label>LC Class. No.: </label>TX820  / .F66 1996 
<br/><br/><label>Dewey Class. No.: </label>642.076 FOO