David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London. Steve Thorpe is an experienced hospitality professional. He was formerly Head of the Hotel, Hair and Beauty School at City College Norwich.

• 1: Foreword1: How to use this book1: Acknowledgements1: Preparing for assessment1: Conversion tables1: Chapter 1 Food safety1: Chapter 2 Developing skills for employment in catering and hospitality industry1: Chapter 3 Health and safety in catering and hospitality1: Chapter 4 Healthier foods and special diets1: Chapter 5 Catering operations, costs and menu planning1: Chapter 6 Prepare and cook stocks, soups and sauces1: Chapter 7 Prepare and cook fruit and vegetables1: Chapter 8 Prepare and cook meat and offal1: Chapter 9 Prepare and cook poultry1: Chapter 10 Prepare and cook fish and shellfish1: Chapter 11 Prepare and cook rice, pasta, grains and egg dishes1: Chapter 12 Produce hot and cold desserts and puddings1: Chapter 13 Produce paste products1: Chapter 14 Produce biscuit, cake and sponge products1: Chapter 15 Produce dough products1: Glossary1: Index of recipes1: Index

David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London. Steve Thorpe is an experienced hospitality professional. He was formerly Head of the Hotel, Hair and Beauty School at City College Norwich.

• 1: Foreword1: How to use this book1: Acknowledgements1: Preparing for assessment1: Conversion tables1: Chapter 1 Food safety1: Chapter 2 Developing skills for employment in catering and hospitality industry1: Chapter 3 Health and safety in catering and hospitality1: Chapter 4 Healthier foods and special diets1: Chapter 5 Catering operations, costs and menu planning1: Chapter 6 Prepare and cook stocks, soups and sauces1: Chapter 7 Prepare and cook fruit and vegetables1: Chapter 8 Prepare and cook meat and offal1: Chapter 9 Prepare and cook poultry1: Chapter 10 Prepare and cook fish and shellfish1: Chapter 11 Prepare and cook rice, pasta, grains and egg dishes1: Chapter 12 Produce hot and cold desserts and puddings1: Chapter 13 Produce paste products1: Chapter 14 Produce biscuit, cake and sponge products1: Chapter 15 Produce dough products1: Glossary1: Index of recipes1: Index

David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London. Neil Rippington is Dean of the College of Food at University College Birmingham. Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London. Steve Thorpe is an experienced hospitality professional. He was formerly Head of the Hotel, Hair and Beauty School at City College Norwich.

• 1: Foreword1: How to use this book1: Acknowledgements1: Preparing for assessment1: Conversion tables1: Chapter 1 Food safety1: Chapter 2 Developing skills for employment in catering and hospitality industry1: Chapter 3 Health and safety in catering and hospitality1: Chapter 4 Healthier foods and special diets1: Chapter 5 Catering operations, costs and menu planning1: Chapter 6 Prepare and cook stocks, soups and sauces1: Chapter 7 Prepare and cook fruit and vegetables1: Chapter 8 Prepare and cook meat and offal1: Chapter 9 Prepare and cook poultry1: Chapter 10 Prepare and cook fish and shellfish1: Chapter 11 Prepare and cook rice, pasta, grains and egg dishes1: Chapter 12 Produce hot and cold desserts and puddings1: Chapter 13 Produce paste products1: Chapter 14 Produce biscuit, cake and sponge products1: Chapter 15 Produce dough products1: Glossary1: Index of recipes1: Index