by
Saunder, Bev.
Call Number
647.94076
Publication Date
2022
Summary
Inspire your students to develop their knowledge of the hospitality and catering industry and improve their cooking skills with this new textbook from the UK's Number 1 Hospitality & Catering publisher*. This textbook combines easily digestible content with engaging activities and exam-style questions to help students develop the knowledge, skills and exam technique they need for units 1 and 2 of the updated qualification (for first teaching September 2022). - Introduce each topic with clear summaries and keyword definitions presented in an easily digestible format - Reinforce understanding with 'Knowledge check' questions and scaffolded activities - Improve confidence with guidance on even the most complex practical skills - Prepare for assessment with exam-style questions and mock controlled assessment activities alongside expert guidance from authors Bev Saunder and Yvonne Mackey - Explore what it's like to work in the vibrant hospitality and catering industry from a range of business case studies *according to Nielsen sales data.
Format:
Electronic Resources
Relevance:
60139.4336
by
Gutzke, David W.
Call Number
382.4564130942
Publication Date
2019
Format:
Electronic Resources
Relevance:
1.3526
View Other Search Results
by
Saunder, Bev.
Call Number
647.94
Publication Date
2019
Summary
Target success in WJEC Level 1/2 Vocational Award in Hospitality and Catering, Units 1 & 2, with this proven formula for effective, structured revision. Key content coverage is combined with exam-style tasks and practical tips to create a revision guide that students can rely on to review, strengthen and test their knowledge. With My Revision Notes, every student can: - Plan and manage a successful revision programme using the topic-by-topic planner. - Consolidate subject knowledge by working through clear and focused content coverage. - Test understanding and identify areas for improvement with regular 'Now Test Yourself' tasks and answers. - Learn to revise effectively using engaging practical revision activities - for example, creating mind maps, watching videos and making flash cards. - Improve exam technique through practice questions, expert tips and examples of typical mistakes to avoid. - Get exam ready and prepare for the Unit 1 assessment with extra quick quizzes and answers to the practice questions available online. - Approach the Unit 2 Learner Assignment Brief confidently with clear explanations of what's required and guidance on preparing your evidence.
Format:
Electronic Resources
Relevance:
1.0748
by
Swanson, Denise.
Call Number
813.6
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.9853
5.
Call Number
DVD 642.5 MEG
Publication Date
2014
Summary
"Take a tasty adventure to the largest, busiest, and most extreme kitchens on the planet. From Australia's biggest pub, to an aircraft serving over 50,000 meals per day to Sea World in Orlando, Florida with a kitchen staff of over 1200 people, you'll see some of the biggest commercial kitchens in the world producing delicious dishes for hungry patrons"-- Container.
Format:
Video disc
Relevance:
0.7471
Call Number
DVD 642.4 FOO
Publication Date
2012
Summary
"From creation to execution and everything in between, planning and catering for any special occasion involves a number of ingredients. This fast-paced, entertaining program takes viewers behind the scenes at large-scale catering events, as chefs and organisers from Peter Rowland Catering and G'day Chef Catering offer advice on menu planning, kitchen workflows, time management and performing on the day. Food Technology learners in lower and middle secondary will be exposed to a vibrant, hands-on industry, where a passion for food can lead to an exciting career path"--Container.
Format:
Other
Publisher's web site http://www.VEA.com.au
Relevance:
1.3655
by
Dodgshun, Graham.
Call Number
641.57 DOD
Publication Date
2012 2011
Summary
"[This book] covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery." -- Book Jacket.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1205/2011293770-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html
Relevance:
1.2713
by
Dodgshun, Graham.
Call Number
641.57 DOD
Publication Date
2012 2011
Summary
"[This book] covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery." -- Book Jacket.
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy1205/2011293770-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1205/2011293770-t.html
Relevance:
1.2713
by
Foskett, David, 1951-
Call Number
647.94 23
Publication Date
2011
Format:
Electronic Resources
Relevance:
47544.5859
Call Number
DVD 641.57 HES
Publication Date
2011
Summary
"In this brand new series Heston Blumenthal attempts to help four of Britain's biggest brands dramatically transform their food production - and maybe improve their profit margins too. In each episode, Heston uses his maverick culinary genius to tackle the unique food dilemmas faced by organisations such as British Airways, the NHS, the Royal Navy, Cineworld Cinemas. Heston conducts outrageous and bizarre experiments in his quest to find solutions where other chefs have failed. As the companies are drawn into his world, staff are flabbergasted by his seemingly impossible ambitions. But Heston's biggest challenge comes in the toughest test of all: the real world - where the customers will be his toughest critics"--Publishers website.
Format:
Other
Relevance:
0.7001
by
Shock, Patti J.
Call Number
642.4
Publication Date
2008
Summary
Food and beverage is the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This guide helps event, meeting, and convention planners save money, negotiate contracts, deal with catering managers, and successfully manage the food and beverage aspect of their event. Covering everything from styles of service to on-premise and off-premise considerations to food and beverage contract negotiation, this book is a comprehensive and accessible reference for event planners and students.
Format:
Electronic Resources
Relevance:
1.2941
by
Foskett, David, 1951-
Call Number
647.95 FOS
Publication Date
2007
Format:
Books
Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html
Relevance:
52744.7305
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