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		The chef's compendium of professional recipes by Fuller, John Renold, Edward Edition: 3rd ed. Publication details: United Kingdom : Butterworth-Heinemann, 1992 Availability: Items available for loan: City Campus FE (1)Call number: 641.5 FUL. Harpurhey Campus (2)Call number: 641.5 FUL, ... Wythenshawe Campus (1)Call number: 641.5 FUL. Place hold Add to cart (remove)
		Foundation practical cookery by Foskett, David Ceserani, Victor Campbell, John Publication details: United Kingdom : Hodder Education, 2009 Availability: Items available for loan: Harpurhey Campus (3)Call number: 641.5 FOS, ... Wythenshawe Campus (3)Call number: 641.5 FOS, ... Not available: Harpurhey Campus: Checked out (1). Place hold Add to cart (remove)
		The theory of hospitality and catering by Foskett, David Edition: 12th ed Publication details: Hodder Education, 2011 Online resources: Click here to open book Availability: No items available. Add to cart (remove)
		Hospitality and catering by Senker, Cath Publication details: Evans Brothers Limited, 2010; London. Availability: Items available for loan: Wythenshawe Campus (1)Call number: 642.6 SEN. Place hold Add to cart (remove)
		The theory of hospitality and catering by David Foskett Patricia Paskins Publication details: London UK Hodder Education, 2021 Availability: Items available for loan: Harpurhey Campus (2). Place hold Add to cart (remove)
		No cover image available The Caterer Publication details: Reed Business Information. Availability: No items available. Add to cart (remove)
		Professional chef level 1 diploma by Rippington, Neil Edition: 2nd ed. Publication details: Andover, Hampshire : Cengage Learning EMEA, 2011 Availability: Items available for loan: Wythenshawe Campus (1)Call number: 641.5 RIP. Place hold Add to cart (remove)
		Practical cookery : level 2 NVQs and apprenticeships by Foskett, David Rippington, Neil Paskins, Patricia Thorpe, Steve Edition: 13th ed. Publication details: City And Guilds of London Institute, 2015 Availability: Items available for loan: Harpurhey Campus (1)Call number: 641.5 FOS. Wythenshawe Campus (6)Call number: 641.5 FOS, ... Not available: Harpurhey Campus: Checked out (1). Place hold Add to cart (remove)
		How to open and run a successful restaurant by Egerton-Thomas, Christopher Edition: 3rd ed Publication details: United States of America : John Wiley & Sons, 2006 Availability: Items available for loan: Harpurhey Campus (1)Call number: 647.94 EGE. Place hold Add to cart (remove)
		The theory of hospitality & catering by Foskett, David Paskins, Patricia Pennington, Andrew Edition: 14th edition Publication details: London, UK : Hodder Education, 2021 Availability: No items available. Add to cart (remove)
		The theory of hospitality and catering : for Levels 3 and 4 by Foskett, David Paskins, Patricia Publication details: Oxon, England : Hodder Education, 2011 Availability: Items available for loan: City Campus FE (1)Call number: 642.4 FOS. Wythenshawe Campus (1)Call number: 642.4 FOS. Not available: City Campus FE: Checked out (1). Place hold Add to cart (remove)
		Elements of dessert by Micoya, Francisco Publication details: Hoboken, New Jersey : Wiley Publishing Inc, 2012 Availability: Items available for loan: City Campus FE (1)Call number: 641.86 MIC. Place hold Add to cart (remove)
		WJEC hospitality and catering for GCSE by Gardiner, Judy Housley, Jacqui Edition: 2nd ed. Publication details: London : Hodder Arnold, 2009 Availability: Items available for loan: Harpurhey Campus (2)Call number: 647.94GAR, ... Place hold Add to cart (remove)
		The art of hosting : The complete training guide for waiters and restaurant hosts by Pollion, Gerard A Publication details: Universal Publishers, 2002 Availability: Items available for loan: Harpurhey Campus (1)Call number: 642.6 POL. Place hold Add to cart (remove)
		Service at its best : Waiter-waitress training by Sanders, Ed Publication details: Prentice Hall, 2002 Availability: Items available for loan: Harpurhey Campus (1)Call number: 642.6 SAN. Place hold Add to cart (remove)
		Professional chef : level 1 diploma by Rippington, Neil Publication details: Cengage, 2008 Availability: Items available for loan: Wythenshawe Campus (1)Call number: 641.5 RIP. Place hold Add to cart (remove)
		Service on a plate : the story of contract catering / by Miles Quest & Jim Cartwright. by Quest, Miles [author.] Cartwright, Jim (Entrepreneur) [author.] Publisher: Gravesend, Kent : H2O Publishing Ltd and Dine Contract Catering Ltd, 2016 Availability: Items available for loan: City Campus FE (1)Call number: 338.47 QUE. Harpurhey Campus (1)Call number: 614.7 QUE. Place hold Add to cart (remove)
		City & Guilds food and beverage service levels 1 & 2 by Bamunuge, Holly Edition: 2nd ed. Publication details: Essex, England : Heinemann, 2010 Availability: Items available for loan: Wythenshawe Campus (5)Call number: 641.5 BAM, ... Place hold Add to cart (remove)