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FOOD & BEVERAGE
Req / Recomm-
Barista Techniques: The Essential Guide to Preparing and Serving Espresso Coffee Commercially
There are so many myths about how to extract that perfect cup of espresso and there are so many variables, from the roasted bean to the espresso equipment to the barista-and then there are the expectations and taste of the consumer. Once you have worked through the book and had a little practice with espresso-making equipment you will be well on your way to espresso excellence. This can be used as a workbook as well. The book meets best worlds...
Food and Beverage Service
Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition...
Front Office Operations
"Front Office Operations has gained a reputation as being one of, if not the, key front office text for undergraduates...it meets the needs of students studying hospitality management from HND to Degree level."Reviewer's comment.The fourth edition of this best-selling text has been completely revised and updated throughout and has been brought in-line with recent developments, particularly in information technology. It now has a lively new...
How to Make Really Good Coffee
Learn from the professionals - a must-have guide to making the best coffee. Many people like to kick-start their day with a really good cup of coffee. This is the book for them! It gives a brief outline of how and where coffee is grown and processed and then 'spills the beans' on how to get the best cup your chosen equipment can provide - whether you use a plunger, filter, stovetop or full-blown espresso machine. Caffe L'affare first produced...
Practical Cookery, 13th Edition for Level 2 NVQS and Apprenticeships: Level 2
Trust the classic recipe book and reference for apprentices and work-based learners which the best professional chefs have relied on for over 50 years to match the qualification and prepare them for assessment. Over 600 reliable recipes and 1,000 photographs cover the latest preparation, cooking and finishing techniques as well as the classics every chef should master. Fully updated, this book for Level 2 NVQ Diploma in Professional Cookery or...
The Waiter's Handbook
The fourth edition of The Waiter's Handbook continues to be an excellent resource for those in the hospitality industry. It has been updated to address the requirements in the new SIT07 Hospitality, Tourism and Events Training Package and changes in the industry. The book is a comprehensive training guide to modern food and beverage service. It explains the technical and interpersonal skills required by today's waiters for all types of...
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