Food preparation and cooking / Levels 1 & 2, 1995 standards edition.| (1995) / Hayter, Roy

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JOURNALS		BOOKS
Caterer & hotelkeeper		Basic cookery : fundamental recipes and variations (3rd ed, 1993) / Martland, Richard E. Practical cookery (10th ed, 2004) / Foskett, David Questions and answers for practical cookery (9th ed, 2000) / Ceserani, Victor Vitamin deficiency in the elderly : prevalence, clinical significance and effects on brain function (1985) / Kemm, J. R. The food hygiene handbook (22nd ed, 2006) / Sprenger, Richard A. Food and beverage service (6th ed, 2002) / Lillicrap, D. R. Services management : the new paradigm in hospitality (2007) / Kandampully, Jay New food product development : from concept to marketplace (2nd ed, 2005) / Fuller, Gordon W. Industry guide to good hygiene practice : catering guide. (1995) Dietary sugars and human disease (1989) / Panel on Dietary Sugars Franchising hospitality services (2000) / Lashley, Conrad Vegetarianism (1995) / Arens, Ursula Managing food hygiene (2nd ed, 1995) / Johns, Nicholas Modern restaurant service : a manual for students and practitioners (1990) / Fuller, John Bergey's manual of determinative bacteriology (9th ed, 1993) / Bergey, D. H. Public health nutrition : from principles to practice (2007) / Lawrence, Mark, Dr Introduction to management in the hospitality industry (7th ed, 2003) / Powers, Thomas F. Developing hospitality properties and facilities (2000) / Ransley, Josef Strategic management in the hospitality industry (2nd ed, 1998) / Olsen, Michael D. Food hygiene auditing (1999) / Chesworth, N. Hospitality management : an introduction (2nd ed, 1998) / Knowles, Tim Accounting for hospitality, tourism and leisure (2nd ed, 1998) / Owen, Gareth Food : the chemistry of its components (3rd ed, 1996) / Coultate, T. P. Sensory evaluation techniques (2nd ed, 1991) / Meilgaard, Morten Fox and Cameron's food science, nutrition & health. (7th ed, 2006) / Fox, Brian A. Healthy eating for kids : over 100 meal ideas, recipes and healthy eating tips for children (2nd ed, 2007) / Bean, Anita International hospitality management (1996) / Teare, Richard Introduction to the hospitality industry (6th ed, 2006) / Powers, Thomas F. Hospitality strategic management : concepts and cases (2005) / Harrison, Jeffrey S. Modern food microbiology (6th ed, 2000) / Jay, James M. Dietary reference intakes : the essential guide to nutrient requirements (2006) / Otten, Jennifer J. Gel electrophoresis of proteins : a practical approach. (3rd ed, 1998) / Hames, B. D. Management skills : a resource-based approach for the hospitality and tourism industries (1994) / Messenger, Sally J. McCance and Widdowson's the composition of foods. (6th ed, 2002) / McCance, Robert Alexander Guidelines for sensory analysis in food product development and quality control. (2nd ed, 2000) / Carpenter, Roland P. Yield management : strategies for the service industries (1997) / Ingold, Anthony Shelf life evaluation of foods (1994) / Man, C.M.D The BMA guide to pesticides, chemicals and health. (1992) / British Medical Association The nutrition of elderly people : report of the Working Group on the Nutrition of Elderly People of the Committee on Medical Aspects of Food Policy. (1992) / Great Britain. Working Group on the Nutrition of Elderly People Introduction to the chemical analysis of foods (1994) / Nielsen, S. Suzanne Hygiene for management : a text for food safety courses (11th ed, 2004) / Sprenger, Richard A. Hygiene for management : a text for food hygiene courses (8th ed, 1998) / Sprenger, Richard A. Principles of hotel front office operations : a study guide (1994) / Baker, Sue Introduction to management in the hospitality industry (8th ed, 2006) / Powers, Thomas F. Hospitality marketing : an introduction (2004) / Bowie, David Accommodation management : perspectives for the international hotel industry. (1999) / Verginis, Constantinos S. Dietary reference values : a guide (1991) / Salmon, Jenny Organization behaviour for leisure services (2003) / Lashley, Conrad Hotel management and operations. (4th ed, 2007) / Rutherford, Denney G. Developing hospitality properties and facilities (2nd ed, 2004) / Ransley, Josef Principles and practices for the safe processing of foods (1993) / Shapton, David A. HACCP : food safety manual (1995) / Loken, Joan K. Experimental food science (3rd ed, 1990) / Penfield, Marjorie Porter Vitamin C : its chemistry and biochemistry (1991) / Davies, Michael B. Understanding the hospitality consumer (2002) / Williams, Alistair The business of hotels (4th ed, 2000) / Medlik, S. The Diets of British schoolchildren (1989) / Great Britain. Department of Health Front office : procedures, social skills, yield and management (2nd ed, 1999) / Abbott, Peter Food poisoning and food hygiene (6th ed, 1993) / Hobbs, Betty C. Food and drink : good manufacturing practice : a guide to its responsible management. (4th ed, 1998) / Institute of Food Science and Technology (UK) Introduction to hospitality operations (1996) / Jones, Peter Corporate strategy for hospitality (1996) / Knowles, Tim Hotels and resorts : planning, design, and refurbishment (1995) / Lawson, Fred The science of food (4th ed, 1996) / Gaman, P. M. Organizational behaviour in hotels and restaurants : an international perspective (1999) / Guerrier, Yvonne An introduction to the UK hospitality industry : a comparative approach (2000) / Brotherton, Bob Tourism and sustainability : development and new tourism in the Third World (2nd ed, 2003) / Mowforth, Martin Food hygiene auditing (1997) / Chesworth, N. Corporate entrepreneurship : building an entrepreneurial organisation (2005) / Burns, Paul Hospitality management and organisational behaviour (4th ed, 2001) / Mullins, Laurie J. Hotel management and operations (1990) / Rutherford, Denney G. Food processing technology : principles and practice (2nd ed, 2000) / Fellows, P. Human resource management in the hospitality and tourism industry. (2nd ed, 1996) / Riley, Michael Brock biology of microorganisms. (10th ed, 2003) / Madigan, Michael T. Managing people in the hospitality industry (3rd ed, 1998) / Mullins, Laurie J. HACCP : a practical aproach (2nd ed, 1998) / Mortimore, Sara Analytical chemistry of foods (1995) / James, C. S. Essential statistics (4th ed, 2001) / Rees, D. G. The international hospitality industry : organizational and operational issues (1995) / Jones, Peter Nutrition and metabolism (2003) / Gibney, Michael J. Marketing for tourism (3rd ed, 1995) / Holloway, J. Christopher Human resource management in the hospitality industry : an introductory guide (8th ed, 2005) / Boella, M. J. Economics for hospitality management (1997) / Cullen, Peter The international hospitality industry : structure, characteristics and issues (2003) / Brotherton, Bob Minitab handbook (4th ed, 2001) / Ryan, Barbara F. Hospitality retail management : a unit manager's guide (2000) / Lashley, Conrad Food industry briefing: HACCP (2001) / Mortimore, Sara Marketing for hospitality and tourism (4th ed, 2006) / Kotler, Philip Behavioural studies in hospitality management (1995) / Carmouche, Rita Accommodation management : a systems approach (1993) / Jones, Christine Food and beverage management. (3rd ed, 1998) / Davis, Bernard Hospitality facilities management and design (1992) / Stipanuk, David M. Innovative marketing communications : strategies for the events industry (2006) / Masterman, Guy Shelf life of foods : guidelines for its determination and prediction (1993) / Institute of Food Science and Technology (UK) Tourism and hospitality in the 21st century (2001) / Lockwood, Andrew Diet and nutrition : a guide for students and practitioners. (1996) / Piper, Brenda The business of tourism (6th ed, 2002) / Holloway, J. Christopher Food product development : from concept to the marketplace (1991) / Graf, Ernst Dietary reference values for food energy and nutrients for the United Kingdom (1991) / Great Britain. Department of Health Guidelines for sensory analysis in food product development and quality control (1992) / Lyon, David H.