Wjec level 1 2 award in hospitality and catering book

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wjec level 1 2 award in hospitality and catering book

WJEC Vocational Award Hospitality and Catering Level 1/2 by Anita Tull, Alison Palmer | Waterstones

This website uses cookies to create the best possible browsing experience. Manage cookies. It is most suitable as a foundation for further study, providing learners with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment. We continue to work with teachers and subject specialists to develop valuable resources which will help you to create engaging lessons for your students. All Course Materials.
File Name: wjec level 1 2 award in hospitality and catering book.zip
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Published 03.12.2018

WJEC Catering Revision: Nutrition

The lowest-priced, brand-new, unused, unopened, undamaged item in its original packaging where packaging is applicable.

Eduqas WJEC level 1/2 Hospitality and Catering . Book style unit 1 LO1-4

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This website uses cookies to create the best possible browsing experience. Manage cookies. It is most suitable as a foundation for further study, providing learners with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment. We continue to work with teachers and subject specialists to develop valuable resources which will help you to create engaging lessons for your students. All Course Materials.

This includes restaurants, hotels, pubs and bars. It also includes airlines, tourist attractions, hospitals and sports venues; businesses where hospitality and catering is not their primary service but is increasingly important to their success.
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She has worked in food and cooking skills education for forty years and has taught food, nutrition and cooking skills to children, teenagers and adults in a range of different schools and community initiatives; and hospitality and catering in a further education college. Unit 1: The Hospitality and Catering Industry. Chapter Nutrients, Chapter Nutritional needs of specific groups of people, Chapter Unsatisfactory nutritional intake, Chapter The impact of cooking methods on nutritional value, Chapter Factors to consider when proposing dishes for menus, Chapter Environmental issues and menu planning, Chapter Menu planning: Meeting customer needs, Chapter Production of dishes for a menu, Chapter Techniques and commodities, Chapter Quality assurance in food preparation, Chapter Cooking methods, Chapter Presentation techniques, Chapter Assessment of Unit 2. Du kanske gillar. Human Compatible Stuart Russell Inbunden.

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