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Practical cookery for the Level 3 NVQ and VRQ Diploma.

Practical cookery for the level 2 Professional Cookery diploma

Practical cookery for the level 1 diploma

Practical cookery for the level 3 advanced technical diploma in professional cookery

Professional Patisserie L2 3 Pc Ebk

Practical cookery for the level 2 technical certificate in professional cookery

Hospitality supervision and leadership level 3

Food and Beverage Management: For the Hospitality, Tourism and Event Industries

Food and beverage service for levels 1 and 2

The Theory of Hospitality & Catering

Practical cookery: for Level 2 NVQs and apprenticeships. : Level 2

Calculations for hospitality & catering

Wine and food handbook: aide-memoire for the sommelier and the waiter.

Basic cookery for foundation learning

Controlling restaurant & food service food costs : 6

Controlling restaurant & food service labor costs : 7

Modern food microbiology.

Strategic hospitality leadership: the Asian initiative

Food safety in the seafood industry: a practical guide for ISO 22000 and FSSC 22000 implementation

Controlling restaurant & food service operating costs : 5

Practical cookery: diploma in professional cookery. : Level 2

Waiter & waitress training: how to develop your staff for maximum service & profit : 10

Bar & beverage operation: ensuring success & maximum profit : 11

China

Nutrition in essence

Food safety for the 21st century: managing HACCP and food safety throughout the global supply chain

Away from the Kitchen: Untold Stories, Private Menus, Guarded Recipes, and Insider Tips

Running a restaurant for dummies

Sanitation: cleaning and disinfection in the food industry

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