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Hospitality Supervision: Level 3 S/NVQ
Gary Hunter
€ 57.46
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Description for Hospitality Supervision: Level 3 S/NVQ
Paperback. Covering all the essential theory with a clear focus on industry standards and including dozens of full colour images, this book will help learners to succeed in the hospitality industry. Num Pages: 486 pages, col. Illustrations. BIC Classification: KNSH. Category: (P) Professional & Vocational. Dimension: 276 x 219 x 29. Weight in Grams: 1670. 486 pages, col. Illustrations. A book from Cengage Learning on "Hospitality Supervision Level 3". Cateogry: (P) Professional & Vocational. BIC Classification: KNSH. Dimension: 276 x 219 x 29. Weight: 1672.
Hospitality Supervision is the must-have guide for anyone wanting to reach the top in the hospitality industry. Covering all the essential theory with a clear focus on industry standards and including dozens of full colour images, Hospitality Supervision will help learners to succeed in the hospitality industry.
Hospitality Supervision is the must-have guide for anyone wanting to reach the top in the hospitality industry. Covering all the essential theory with a clear focus on industry standards and including dozens of full colour images, Hospitality Supervision will help learners to succeed in the hospitality industry.
Product Details
Publisher
Delmar
Number of pages
486
Format
Paperback
Publication date
2009
Condition
New
Number of Pages
486
Place of Publication
London, United Kingdom
ISBN
9781408009253
SKU
V9781408009253
Shipping Time
Usually ships in 4 to 8 working days
Ref
99-2
About Gary Hunter
Gary Hunter is Head of Culinary Arts at Westminster Kingsway College (CoVE). A qualified lecturer with 12 years' experience in teaching levels 1-4, he is also a leading Chef Patissier and Chocolatier, winning numerous gold medals. Terry Tinton is Course Coordinator for the Professional Chef Diploma at Westminster Kingsway College (CoVE). He has won many awards spanning a hugely successful ... Read more
Reviews for Hospitality Supervision: Level 3 S/NVQ
Ch01 HS01 Provide leadership for your team Ch02 HS2 Develop productive working relationships with colleagues Ch03 HS03 CONTRIBUTE TO THE CONTROL OF RESOURCES Ch04 HS04 Maintain the health hygiene safety and security of the working environment Ch05 HS05 Lead a team to improve customer service Ch06 HS7 Supervise food production operations Ch07 HS08 Supervise Functions Ch08 HS10 Supervise the food ... Read more