Other vocational technologies & trades books

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Providing coverage of the Level 2 Diploma food preparation and cookery qualification, this guide explains the skills,...  Read More >>

The core text for every hospitality and catering student, in a comprehensively updated new edition with a companion...  Read More >>

This book provides all the information you need to buy, set up and run a small guesthouse or hotel effectively....  Read More >>

"""Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real...  Read More >>

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A resource for trainee hairdressers, covering various things you need to know about cutting hair at levels 2 and...  Read More >>

In certain villages of West Bengal, the rural economy is driven by rather unusual professions including making wigs,...  Read More >>

Professional Chef: Level 2 is the ultimate guide for aspiring chefs looking to excel in their studies and progress...  Read More >>

Restaurant consultant (and former partner in San Francisco's famed Zuni Caf) Roger Fields shows readers how to launch...  Read More >>

Many people dream of buying a house in the country or near the coast, with outbuildings that can be converted into...  Read More >>

Take your first steps towards a career as a top chef with Professional Chef: Level 1. Designed to give you the foundation...  Read More >>

"The acclaimed author of ""The Soul of a Chef"" explores the allure of the celebrity chef in modern America."  Read More >>

Go beyond the basics with this comprehensive and motivational introductory guide to facials and skincare.  Read More >>

A guide to beauty therapy at level two and is packed full of practical and professional advice on how to handle...  Read More >>

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Hotel Housekeeping: Operations and Management aims to meet the requirements of students of hotel management, and...  Read More >>

The definitive guide to a successful career as a professional personal chef The job of professional personal chef...  Read More >>

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible...  Read More >>

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For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and...  Read More >>

This important work sets out cutting-edge social science and business-oriented thinking derived from a major EPSRC...  Read More >>

"A new approach to flavor, ingredients, and techniques ""From a simple idea, Amy Felder has practically conceived...  Read More >>