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Catering and Hospitality: Food Preparation and Cooking: Cookery Units by Daniel R. Stevenson, David Klaasen, Philip Coulthard, Rowland Foote, Bob Kenyon, Malcolm John Ware, Pam Rabone, Harry Tallon, Tony Groves (Paperback, 1996)
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Product Information
Case studies put students in real-life scenarios and help them learn how to cope and react to them. Unit-by-unit, element-by-element approach with full coverage of the underpinning knowledge. A competence-based approach, complemented by activities and pointers, enhances students' knowledge. Freestanding units allow students to select material according to their needs. 'Get ahead' sections at the end of each unit, encourage further learning and development.Product Identifiers
PublisherOxford University Press
ISBN-139780748725663
eBay Product ID (ePID)89697255
Product Key Features
Number of Pages448 Pages
Publication NameCatering and Hospitality: Food Preparation and Cooking: Cookery Units
LanguageEnglish
Publication Year1996
TypeTextbook
Subject AreaHotel Management
AuthorDaniel R. Stevenson, David Klaasen, Philip Coulthard, Rowland Foote, Bob Kenyon, Malcolm John Ware, Pam Rabone, Harry Tallon, Tony Groves
FormatPaperback
Dimensions
Item Height274 mm
Item Weight1120 g
Item Width200 mm
Additional Product Features
Country/Region of ManufactureUnited Kingdom
Title_AuthorPam Rabone, Harry Tallon, David Klaasen, Malcolm John Ware, Tony Groves, Daniel R. Stevenson, Philip Coulthard, Rowland Foote, Bob Kenyon
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