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

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.

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.

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.

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.

The Theory of Hospitality and Catering

  • Filename: the-theory-of-hospitality-and-catering.
  • ISBN: 1471865231
  • Release Date: 2016-05-27
  • Number of pages: 416
  • Author: David Foskett
  • Publisher:



Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. - Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media. - Updated to reflect up-to-date legislative requirements, including new allergen legislation. - Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout.

Practical Cookery

  • Filename: practical-cookery.
  • ISBN: 034094837X
  • Release Date: 2008
  • Number of pages: 694
  • Author: John Campbell
  • Publisher:



Previous ed.: published as by David Foskett, Victor Ceserani, Ronald Kinton. London: Hodder & Stoughton, 2004.

Human Resources Management in the Hospitality Industry

  • Filename: human-resources-management-in-the-hospitality-industry.
  • ISBN: 9780470084809
  • Release Date: 2009
  • Number of pages: 490
  • Author: David K. Hayes
  • Publisher: John Wiley & Sons



A comprehensive guide to managing human resources in the hospitality industry Managing human resources in the hospitality industry presents special challenges, including highly diverse employee backgrounds and roles, an ever-present focus on guest services, and organizational structures that often diverge from generic corporate models. By making such industry-specific concerns the cornerstone of its approach, "Human Resources Management in the Hospitality Industry" provides the definitive guide to successfully employing people in a hospitality organization. The book approaches hospitality human resource (HR) management as a decision-making practice that affects the performance, quality, and legal compliance of the hospitality business as a whole. Beginning with a foundation in the hospitality industry, employment law, and HR policies, the coverage includes recruitment, training, compensation, performance appraisal, environmental and safety concerns, ethics and social responsibility, and special issues. Throughout the book, "Human Resources Management in the Hospitality Industry" focuses on unique HR dilemmas faced by managers in the hospitality industry, including: Understanding the needs of a broad employee group, from hourly workers with tip credit eligibility questions to high-level accountants ensuring Sarbanes-Oxley compliance How hospitality managers who must act as one-person HR departments can make effective decisions and understand the consequences to themselves, their workers, and employers Working with labor unions in the hospitality industry using the labor-related legislation that affects the industry Managing employees in a global hospitality enterprise Practical and realistic case studies and numerous examples from various hospitality operations bring the material alive. Internet activities, learning objectives, "It's the Law" features, current events discussions, review questions, and other important features also help create a dynamic learning experience for readers. Written by two authors experienced in both hospitality management and education, "Human Resources Management in the Hospitality Industry" represents the most comprehensive, technically accurate, and valuable resource available on the topic.

Practical Professional Cookery

  • Filename: practical-professional-cookery.
  • ISBN: 1861528736
  • Release Date: 1999
  • Number of pages: 928
  • Author: Harry Louis Cracknell
  • Publisher: Cengage Learning EMEA



Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

Sustainability in the Hospitality Industry

  • Filename: sustainability-in-the-hospitality-industry.
  • ISBN: 9780750679688
  • Release Date: 2009
  • Number of pages: 183
  • Author: Philip Sloan
  • Publisher: Routledge



A clear understanding of the issues surrounding climate change, global warming, air and water pollution, ozone depletion, deforestation, the loss of biodiversity and global poverty is essential for every manager in the hospitality industry. Present and future hospitality executives need to know how sustainable management systems can be integrated into their businesses while maintaining and hopefully improving the bottom line. Sustainability in the Hospitality Industry explores innovative ways to tackle the ever increasing costs of energy and water as well as the moral, ethical, social and political arguments for taking action. This book uses case studies throughout to explore the following key issues: *How can hospitality properties and equipment be designed to use less resources? *What are the benefits of using more sustainable food and beverage sources? *How can environmental impacts be reduced and profitability increased? *How can properties integrate sustainability management systems and stay one step ahead of the competition? *How can the reputation of a hospitality operation be improved to attract investment by incorporating responsible marketing and corporate social responsibility policies? Sustainability in the Hospitality Industry contains stimulating new ideas, solutions, and strategies essential to every student and professional in the hospitality industry. Philip Sloan Department of Hospitality Management, International University of Applied Sciences Bad Honnef, Bonn, Germany Willy Legrand Department of Hospitality Management, International University of Applied Sciences Bad Honnef, Bonn, Germany Joseph S. Chen Department of Recreation, Park and Tourism Studies, Indiana University, Bloomington, USA * Revealing and refreshing ideas for the neglected area of sustainability in hospitality management. * Presents viable strategies for saving energy and promoting a positive image for hotel managers, restaurant managers and other hospitality providers. * Demonstrates principles with case studies from industry and chain hotels * Stimulates new solutions and strategies to tackle the problem of increasing energy costs and to help alleviate pressure from environmental groups

DMCA - Contact