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Cookery for the Hospitality Industry by Graham Dodgshun, Michel Peters
The fifth edition of a valuable Australian reference work is for cookery students at apprentice/TAFE AQF levels 1-3, and covers the knowledge needed for commercial cooking qualifications. Includes a CD-ROM.
Paperback, 704 pp, $69.95. Buy
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Food and Drink Service by Roy Hayter
Food and Drink Sevice will help everyone working in what is the industry’s fastest growing, most dynamic sector and those preparing for a career in food and drink service. By focusing on customer and workplace needs, Roy Hayter enables the skills and knowledge which underpin today’s successful food service operators to be applied in a meaningful context whatever the style or type of restaurant. The text covers food and drink service units at NVQ/SVQ levels 1 and 2, as well as table/tray, counter and take-away service (level 1) and restaurant service (level 2). The free-standing unit on silver service is also included. The approach is practical and relevant to the needs of the industry today. Activities such as quizzes, case studies and role
Paperback, 128 pp, $86.95. Buy
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