NVQ2/SVQ2 Catering and Hospitality
Food Preparation and Cooking
Seiten
1996
|
2nd Revised edition
Nelson Thornes Ltd (Verlag)
978-0-7487-2567-0 (ISBN)
Nelson Thornes Ltd (Verlag)
978-0-7487-2567-0 (ISBN)
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Published in conjunction with City and Guilds, this popular book takes a unit-by-unit, element-by-element approach with full coverage of the underpinning knowledge.
Case studies put students in real-life scenarios and help them learn how to cope and react to them. This book offers a competence-based approach, complemented by activities and pointers, which enhances students' knowledge. Freestanding units allow students to select material according to their needs. 'Get ahead' sections at the end of each unit, encourage further learning and development.
Case studies put students in real-life scenarios and help them learn how to cope and react to them. This book offers a competence-based approach, complemented by activities and pointers, which enhances students' knowledge. Freestanding units allow students to select material according to their needs. 'Get ahead' sections at the end of each unit, encourage further learning and development.
| Erscheint lt. Verlag | 20.6.1996 |
|---|---|
| Zusatzinfo | illustrations |
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 201 x 273 mm |
| Gewicht | 320 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-7487-2567-9 / 0748725679 |
| ISBN-13 | 978-0-7487-2567-0 / 9780748725670 |
| Zustand | Neuware |
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