Food preparation and cooking.  Student guide.  Cookery units. 

 - 2nd  ed. /  Rowland Foote ... (et al.). 
 - Cheltenham :  Stanley Thornes,  1996. 
 - v, 442  pages :  illustrations ;  cm. 
 - Catering and hospitality.  Nvq/Svq 2 .
<br/><br/> Previous ed. : / by Danny Stevenson ... (et al.), 1993.  On t.p.: City and Guilds. 
<br/><br/><label>ISBN: </label> $ 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery.<br/>Food service.<br/>Cooking.<br/>Food service.