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Ceserani and Kinton's The Theory of Catering is a core text for every hospitality and catering student, delivering a comprehensive overview;
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of contemporary recipes and methods, as well as to ensure a new look for the millennium. It includes a wealth of photographs which reflect modern;
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of contemporary recipes and methods, as well as to ensure a new look for the millennium. It includes a wealth of photographs which reflect modern;
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of Practical Cookery has been written especially for Foundation-level students. The book includes: - Plain, simple language and terminology - Over 100;
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Tasty as the 10th edition, but with several new courses! Following extensive consultation and feedback from hospitality and catering;
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Theory of Catering has been an essential textbook for hospitality and catering students worldwide since 1964. This latest edition is revised to;
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Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing;
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She&;s Passionate about Solving the Case ... with the Town&;s Life-Long Bachelor El Littllefield runs The Butler Did It catering. It;
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This pocketbook details a set of tools and structures that should enable readers to generate ideas, be creative when required, make choices;
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''Looking To Start Your Own Catering Company?'' ''Ready to work for yourself in the catering industry?'' ''Ready to learn the ins-and-outs;
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Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third;
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, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for;
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The only complete, in-depth guide to contemporary on-premise catering principles and practices On-premise catering is an essential part;
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Beschrijving van de ontdekkingsreis door Afrika van de Engelse dokter David Livingstone (1813-1873).;...
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The most complete, up-to-date guide available to starting and running an off-premise catering business For nearly two decades, Off-Premise;
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Clear and comprehensive, this fundemental accounting text book embodies the various specialist aspects which are peculiar to the hotel and;
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authoritative guide to this specialised and vital area on the catering industry. With an international team of contributions from both academia and;
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covers all the essential calculations, using everday catering situations as examples. - Updated and extended to cover extra topics, such as area;
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food business. Contents: 1. Running your own catering business; 2. Getting into the catering business; 3. Finding and equipping your;
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how to complete Catering controlled assessments and Hospitality events tasks- Support in identifying the key facts of the required topics;
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The second volume of The New Catering Repertoire provides a complete guide to classic European traditions of service presented as a clear;
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This second edition of the most complete introductory text available examines the whole of the hospitality industry and the ways in which;
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This fully documented guide helps readers grasp the essentials of planning and successfully managing three major types of catering;
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