In one volume, this text gives coverage of the new NVQ/SVQ qualifications in "Food Preparation and Cooking" at levels 1 and 2. It is also suitable for the level 2 work in the first year of modern apprenticeships. This, the second edition of the leading "new approach" text to N/SVQs offers new features including: practice questions aimed at the main method of assessment for this level of student; practical activities, with guidance notes; new recipes added to fit current workplace needs, many suitable for vegetarians; particular emphasis on healthy catering practices, relating to healthy eating and nutrition.

Food Preparation and Cooking

Education & Teaching

roy-hayter

Schools & Teaching

Cengage Learning Vocational

This text covers food and drink service units at NVQ/SVQ levels 1 and 2, as well as table/tray, counter and take-away service (level 1) and restaurant service (level 2). The free-standing unit on silver service is also included. The approach is practical and relevant to the needs of the industry today. Activities such as quizzes, case studies and role plays encourage readers to gain useful workplace information and the ability to adapt this to changing circumstances. The book is suitable for work and college-based training, as well as for open learning and self-study. Roy Hayter was series editor of the "HCTC/Macmillan Mastercraft" books and the accompanying videos. This second edition includes: practice questions aimed at the main method of assessment for this level of student; more practical activities; coverage of counter and take-away service, drink and food service in licenced premises, and trolley and vending operations; and particular emphasis on health and safety issues, relating hygiene, safety and security to good customer service.

Food and Drink Service

HAYTER R

Cookbooks, Food & Wine

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