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

  • Roy¬†Hayter
    • 1
  1. 1.Hotel and Catering Training CompanyUK

Bibliographic information