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The theory of catering (9th ed)

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This text for hospitality and catering students has been restructured and updated to provide a guide to product knowledge, menu planning, nutrition and hygiene, and supervisory and management skills.

It is suitable for NVQ, GNVQ, diploma and degree courses.

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Product Details
Hodder & Stoughton
0340725125 / 9780340725122
Paperback
647.95
03/05/1999
United Kingdom
English
iv, 548p. : ill. (some col.)
25 cm
further/higher education Learn More
Previous ed.: 1995.