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Author : Graham Dodgshun
Publisher : Cambridge University Press
Page : 765 pages
File Size : 10,86 MB
Release : 2011-08-26
Category : Business & Economics
ISBN : 0521156327
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.
Author : Harry Louis Cracknell
Publisher : Cengage Learning EMEA
Page : 0 pages
File Size : 40,30 MB
Release : 1999
Category : Quantity cooking
ISBN : 9781861528735
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.
Author : Charlene Peens
Publisher :
Page : 0 pages
File Size : 34,4 MB
Release : 2012
Category : Hospitality industry
ISBN : 9781430800255
Author : David Foskett
Publisher : Hodder Education
Page : 1336 pages
File Size : 46,15 MB
Release : 2015-05-29
Category : Study Aids
ISBN : 1471839621
Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 594 pages
File Size : 30,79 MB
Release : 2015-03-23
Category : Cooking
ISBN : 1118998707
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Author : Sylvain Boussard
Publisher : Business Expert Press
Page : 205 pages
File Size : 48,20 MB
Release : 2021-02-16
Category : Business & Economics
ISBN : 1637420110
This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets. Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficient knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.
Author : David Foskett
Publisher : Hodder Education
Page : 1532 pages
File Size : 17,21 MB
Release : 2017-06-26
Category : Cooking
ISBN : 1510401334
Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 3 Advanced Technical Diploma in Professional Cookery to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. This edition is published in partnership with City & Guilds, further enhancing the book's reputation as the gold standard in the Hospitality and Catering industry. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book
Author : John Draz
Publisher : Goodheart-Wilcox Publisher
Page : 0 pages
File Size : 45,10 MB
Release : 2013-07-15
Category : Business & Economics
ISBN : 9781619602557
The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
Author : David Foskett
Publisher : Hodder Education
Page : 754 pages
File Size : 18,2 MB
Release : 2012-03-30
Category : Cooking
ISBN : 1444169742
A core student book tailor-made to support learning for the new Level 3 Diploma in Professional Cookery (VRQ). Retaining the pedigree and reliability of Advanced Practical Cookery, combined with engaging features, this new book is written by expert authors to ensure your students are fully prepared and have everything they need to succeed on level 3 courses in food preparation and cookery. As well as being a perfect match for the Level 3 Diploma in Professional Cookery, this book also supports other qualifications, including NVQs in Food Preparation and Cookery, Kitchen and Larder, and Patisserie and Confectionery.
Author : David A. Mizer
Publisher : Wiley-Interscience
Page : 276 pages
File Size : 35,80 MB
Release : 2000-05-22
Category :
ISBN : 9780471376767
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.