Questions and Answers for The Theory of Catering, Eighth Edition PDF Download
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Author: Ronald Kinton
Publisher: Hodder Education
ISBN: 9780340647813
Category : Caterers and catering
Languages : en
Pages : 176
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Book Description
Author: Ronald Kinton
Publisher: Hodder Education
ISBN: 9780340647813
Category : Caterers and catering
Languages : en
Pages : 176
Get Book Here
Book Description
Author: Ronald Kinton
Publisher: Hodder Education
ISBN: 9780340563045
Category : Caterers and catering
Languages : en
Pages : 181
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Book Description
Author: Ronald Kinton
Publisher:
ISBN:
Category :
Languages : en
Pages : 161
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Book Description
Author: Ronald Kinton
Publisher: Hodder Education
ISBN: 9780713102659
Category : Caterers and catering
Languages : en
Pages : 93
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Book Description
Author: Ronald Kinton
Publisher:
ISBN:
Category :
Languages : en
Pages : 380
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Book Description
Author: Ronald Kinton
Publisher:
ISBN: 9780340630754
Category :
Languages : en
Pages :
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Book Description
Author: Ronald Kinton
Publisher: Hodder Education
ISBN: 9780340630747
Category : Caterers and catering
Languages : en
Pages : 605
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Book Description
Author: Ronald (Formerly Of Garnett College For Te Eachers In Further And Higher Education) Ceserani Kinton
Publisher:
ISBN: 9780340575031
Category : Caterers and catering
Languages : en
Pages :
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Book Description
Author: Victor Ceserani
Publisher: Hodder Education
ISBN: 9780340647820
Category : Cookery, English
Languages : en
Pages : 160
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Book Description
This text has been updated and includes new questions on vegetarian and ethnic cookery, health and safety issues and working with others. It is a useful revision guide for students on courses at all levels, but especially NVQ, GNVQ and HND catering students. The answers are provided.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Textbook on theoretical and technical aspects of the provision of meals in the hotels and restaurants, with particular reference to practices in the UK - covers elementary hygiene and nutrition, equipment maintenance, food preparation and conservation, menu planning, etc., and includes definitions of French culinary terms and food commodities, etc. Bibliography pp. 387 and 388.
