Cookery for the Hospitality Industry

  • Filename: cookery-for-the-hospitality-industry.
  • ISBN: 9780521156325
  • Release Date: 2011-08-26
  • Number of pages: 744
  • Author: Graham Dodgshun
  • Publisher: Cambridge University Press

Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.

Cookery for the Hospitality Industry

  • Filename: cookery-for-the-hospitality-industry.
  • ISBN: 9781139642842
  • Release Date: 2011-08-26
  • Number of pages:
  • Author: Graham Dodgshun
  • Publisher: Cambridge University Press

A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery. This book provides trade apprentices and commercial cookery students with everything they need to know to achieve trade status and more. It is the only textbook that genuinely addresses the needs of Australian students by covering Australian qualifications and reflecting Australian conditions, ingredients and our unique cuisine.

Cookery for the Hospitality Industry

  • Filename: cookery-for-the-hospitality-industry.
  • ISBN: 0521776090
  • Release Date: 2000-06-08
  • Number of pages: 672
  • Author: Graham Dodgshun
  • Publisher: Cambridge University Press

Cookery for the Hospitality Industry is the Australian standard reference for commercial cookery students throughout Australia, and for those studying vocational courses in schools. The fifth edition has been fully revised and updated to reflect the latest curriculum changes, and the many significant developments in contemporary Australian cuisine. Cookery for the Hospitality Industry will provide trade apprentices and other commercial cookery students at AQF levels 1-3 with everything they need to know to achieve trade status, and more. As such, Cookery for the Hospitality Industry is the only text for commercial cookery students which genuinely addresses the needs of Australian students, by covering Australian qualifications, and reflecting Australian conditions, Australian ingredients, and Australia's unique cuisine. This new edition includes a bonus CD-ROM, making this edition of the book a 'one stop shop' for all those learning commercial cookery.

Cookery For The Hospitality Industry 5 E

  • Filename: cookery-for-the-hospitality-industry-5-e.
  • ISBN: 0521721407
  • Release Date: 2008
  • Number of pages: 638
  • Author: Michel Peters
  • Publisher:

A standard reference for commercial students and for those studying vocational courses in schools. This edition has been fully revised and updated to reflect various significant developments in the contemporary Indian cuisine as well.

Basic Cookery for Foundation Learning

  • Filename: basic-cookery-for-foundation-learning.
  • ISBN: 147180819X
  • Release Date: 2014-05-30
  • Number of pages: 280
  • Author: Keyth Richardson
  • Publisher:

Learn the basics of the hospitality industry and prepare for progression to further study or employment with this new textbook designed specifically for foundation learners. This is the ideal resource for anyone working towards foundation learning courses in hospitality and catering, including Introduction to the Hospitality Industry at Entry level or Level 1, the Level 1 NVQ in Food Preparation and Cooking or other foundation Vocational Studies programmes that incorporate basic food preparation and cooking skills. It is illustrated with hundreds of photos that bring the hospitality industry to life. - Outlines the basics of working in the hospitality industry with clear, easy-to-understand language and photos to aid visual learners - Works through simple recipes with clear step-by-step sequences - Provides varied activities throughout to help students remember key facts easily - Differentiates with 'Stretch yourself' activities

Level 2 Certificate in Professional Cookery

  • Filename: level-2-certificate-in-professional-cookery.
  • ISBN: 0435464108
  • Release Date: 2007-05
  • Number of pages: 576
  • Author: Pam Rabone
  • Publisher: Heinemann

Endorsed by City and Guilds, this book provides coverage of the 2005 Standards for NVQ Level 2 Professional Cookery. It combines aspects of a step-by-step recipe book with those of a qualification-based textbook.

Advanced Practical Cookery

  • Filename: advanced-practical-cookery.
  • ISBN: 0340912359
  • Release Date: 2006
  • Number of pages: 458
  • Author: John Campbell
  • Publisher:

em>Advanced Practical Cookery, 4th edition, has been fully revised and updated to match the latest specifications at levels 3 and Foundation degrees . Now in paperback and with specially commissioned full colour photographs throughout, this essential resource for the highest training levels includes over 600 international recipes, all specifically tailored for the skilled craft student and chef. Examining new advanced units introduced by City & Guilds in detail, this new edition is also written and designed with the student reader in mind, and now includes nutrition and healthy eating advice, tips and essential kitchen advice. The contributions of executive chef and new co-author John Campbell also bring a unique industry focus to the content, ensuring the text is targeted specifically at the needs of trainee chefs and professionals alike. Contemporary, accessible and above all practical, Advanced Practical Cookery, 4th edition, is the ideal ingredient for advanced food preparation and cooking techniques.

Yield Management

  • Filename: yield-management.
  • ISBN: 0826448259
  • Release Date: 2000
  • Number of pages: 345
  • Author: Anthony Ingold
  • Publisher: Cengage Learning EMEA

This ground-breaking textbook covers all aspects of the subject and draws on a wide range of applications in the service industries. Three sections comprise this book: the first presents underpinning knowledge associated with Yield Management; the second examines contemporary models of Yield Management across a number of service sectors; and the third reviews how Yield Management acts as a decision support system for front-line staff and managers, and also highlights the growing importance of new technologies. The book concludes with a range of case studies taken from airlines, hotels, restaurants, cruise lines and leisure industries.

Cambridge Hospitality Recipes for Kitchen Skills

  • Filename: cambridge-hospitality-recipes-for-kitchen-skills.
  • ISBN: 0521172500
  • Release Date: 2011-06-02
  • Number of pages: 264
  • Author: Kelly Evans
  • Publisher: Cambridge University Press

Recipes for Kitchen Skills is the first resource of its kind, designed especially for the Hospitality student undertaking the Commercial Cookery and Food and Beverage streams. This selection of over 100 recipes has been developed and tested for its range of industry techniques, flavours and ingredients. A new addition to the successful Cambridge Hospitality series, Recipes for Kitchen Skills provides: • strong skill development - develop a central skill and practice at least two more in each recipe • hints and tips for tricky techniques and perfecting presentation • an holistic approach to assessment with multiple modules incorporated and assessed in each recipe • an extended glossary of industry terms Also available - Recipes for Kitchen Skills Teacher CD-ROM.

Food Preparation and Cooking

  • Filename: food-preparation-and-cooking.
  • ISBN: 0333651154
  • Release Date: 1995
  • Number of pages: 250
  • Author: Roy Hayter
  • Publisher:

In one volume, this text gives coverage of the new NVQ/SVQ qualifications in Food Preparation and Cooking at levels 1 and 2. It is also suitable for the level 2 work in the first year of modern apprenticeships. This, the second edition of the leading new approach text to N/SVQs offers new features including: practice questions aimed at the main method of assessment for this level of student; practical activities, with guidance notes; new recipes added to fit current workplace needs, many suitable for vegetarians; particular emphasis on healthy catering practices, relating to healthy eating and nutrition.

Sustainability in the Hospitality Industry

  • Filename: sustainability-in-the-hospitality-industry.
  • ISBN: 9781317426585
  • Release Date: 2016-11-03
  • Number of pages: 548
  • Author: Willy Legrand
  • Publisher: Routledge

Sustainability in the Hospitality Industry, Third Edition, is the only book available to introduce students to economic, environmental and socially sustainable issues specifically facing the industry as well as exploring ideas, solutions and strategies of how to manage operations in a sustainable way. Since the second edition of this book, there have been many important developments in this field and this latest edition has been updated in the following ways: Updated content including sustainable food systems, hotel energy solutions, impacts of technology, water and food waste management, green hotel design, certification and ecolabelling systems and the evolving nature of corporate social responsibility strategies. New chapters exploring environmental accounting and the internalization of externalities as well as the management of accessibility in hospitality. Updated and new international case studies with reflective questions throughout to explore key issues and show real-life operational responses to sustainability within the hospitality industry. Enhanced online material for students and lecturers including: web and video links, a test bank, PowerPoint slides and additional case studies. This accessible and comprehensive account of Sustainability in the Hospitality Industry is essential reading for all students and future managers in the hospitality industry.

The Professional Cook s Book

  • Filename: the-professional-cook-s-book.
  • ISBN: 0864583338
  • Release Date: 2004
  • Number of pages: 477
  • Author: Deirdre McLean
  • Publisher: Tertiary Press

This book, written by professional chefs and teachers, covers all core food-based competencies for Certificate III in hospitality - Commercial Cookery (THH31502).

Food Cuisine and Cultural Competency for Culinary Hospitality and Nutrition Professionals

  • Filename: food-cuisine-and-cultural-competency-for-culinary-hospitality-and-nutrition-professionals.
  • ISBN: 9780763759650
  • Release Date: 2009-09-23
  • Number of pages: 610
  • Author: Sari Edelstein
  • Publisher: Jones & Bartlett Learning

Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.

DMCA - Contact