Estimated by Sat, 26 Jul - Sat, 2 AugEstimated delivery Sat, 26 Jul - Sat, 2 Aug
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ISBN-13: 9780750623735, 978-0750623735. First Published in 1998. The textbook provides a thorough grounding in the science of food preparation for BTEC National, HNC/D, and GNVQ Hospitality and Catering.