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NVQ2/SVQ2 Catering and Hospitality - Food Preparation and Cooking Cookery Units 2nd Edition Revised Standards Student Guide (NVQ2 SVQ2 Catering & Hospitality)

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NVQ2/SVQ2 Catering and Hospitality - Food Preparation and Cooking Cookery Units 2nd Edition Revised Standards Student Guide (NVQ2 SVQ2 Catering & Hospitality) [Paperback]

Rowland Foote (Author), Philip Coulthard (Author), Tony Groves (Author), Bob Kenyon (Author), David Klaasen (Author), Pam Rabone (Author), Daniel R Stevenson (Author), Harry Tallon (Author), Malcolm John Ware (Author)

5.0 out of 5 stars See all reviews (1 customer review)

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Product details

Paperback: 448 pages
Publisher: Nelson Thornes; 2nd Revised edition edition (25 July 1996)
Language English
ISBN-10: 0748725660
ISBN-13: 978-0748725663
Product Dimensions: 26.9 x 20.1 x 2.5 cm

Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)

Amazon Bestsellers Rank: 452,568 in Books (See Top 100 in Books)
- #3 in Books > Study Books > FE & College > Vocational > Vocational Qualifications > NVQ > Hospitality & Catering
- #26 in Books > Study Books > FE & College > Vocational > Hospitality & Catering
- #31 in Books > Study Books > FE & College > Vocational > Tourism & Leisure

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Product Description

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.

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1 of 1 people found the following review helpful

excellent for a learning aid 1 Dec 2010

By michele

I got this book to revise for my nvq in catering and hospitality, it was very useful and easy to read, with lots of useful information.

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