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Table of contents

  1. Front Matter
    Pages i-iv
  2. Roy Hayter
    Pages 1-2
  3. Roy Hayter
    Pages 3-4
  4. Roy Hayter
    Pages 5-8
  5. Roy Hayter
    Pages 9-14
  6. Roy Hayter
    Pages 15-20
  7. Roy Hayter
    Pages 21-24
  8. Roy Hayter
    Pages 25-28
  9. Roy Hayter
    Pages 29-32
  10. Roy Hayter
    Pages 33-36
  11. Roy Hayter
    Pages 37-42
  12. Roy Hayter
    Pages 43-46
  13. Roy Hayter
    Pages 47-92
  14. Roy Hayter
    Pages 93-124
  15. Roy Hayter
    Pages 125-134
  16. Roy Hayter
    Pages 135-148
  17. Roy Hayter
    Pages 149-154
  18. Roy Hayter
    Pages 155-178
  19. Roy Hayter
    Pages 179-182
  20. Roy Hayter
    Pages 183-188

About this book

Introduction

Gives complete coverage of the Food Preparation and Cooking units at NVQ/SVQ Levels 1 and 2. The book is directly linked to the requirements of the NVQs/SVQs both in its content and in its layout and design. There is comprehensive coverage of the necessary information and techniques.

Keywords

design information safety service

Authors and affiliations

  1. 1.Hotel and Catering Training CompanyUK

Bibliographic information

  • Book Title Food Preparation and Cooking
  • Book Subtitle Levels 1 and 2
  • Authors Roy Hayter
  • Series Title HCTB Macmillan Mastercraft
  • DOI https://doi.org/10.1007/978-1-349-13181-5
  • Copyright Information Macmillan Publishers Limited 1992
  • Publisher Name Palgrave, London
  • eBook Packages Palgrave Business & Management Collection Business and Management (R0)
  • Softcover ISBN 978-0-333-59161-1
  • eBook ISBN 978-1-349-13181-5
  • Edition Number 1
  • Number of Pages IV, 284
  • Number of Illustrations 0 b/w illustrations, 0 illustrations in colour
  • Additional Information Previously published under the imprint Palgrave
  • Topics Services
  • Buy this book on publisher's site
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