Dura-Wear

Culinary Books

Texts


Australian Bar Attendants Handbook

Australian Bar Attendants Handbook

Author: Ellis, George

Code: 3336

$66.95
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Buffet and Larder & Special Diets - Futura book

Buffet and Larder & Special Diets - Futura book

-CD ROM and book package supporting the learner
-easy to follow picture sequences
-video demonstration sequences
-expert cooking tips and food orders
-chef's hiccups and tasks

Code: S15470

$59.95
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Culinary Reactions - The Everyday Chemistry Of Cooking

Culinary Reactions - The Everyday Chemistry Of Cooking

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce fall for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers . . . er, measuring cups, stovetop burners, and mixing bowls . . . the same way again. Simon Field is the author of Why There's Antifreeze in Your Toothpaste, Gonzo Gizmos, and The Return of Gonzo Gizmos, and is the creator of the popular Web site www.scitoys.com.

Code: 103834

$36.99
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Event Management

Event Management

Code: 6853

$85.95
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Foundations of Australian Law by Callie Harvey Third edition

Foundations of Australian Law by Callie Harvey Third edition

ISBN: 9780734610676 / 978-0-7346-1067-6
Binding: Softcover
Trim: 265 x 205 mm 398 pp
Published Date: 2009

Foundations of Australian Law, 3/e has been extensively revised, expanding and updating the content of previous editions, and includes many more case examples.

This text consists of 12 chapters and is divided into 4 parts:

Part A looks at the Australian legal system

Part B addresses torts, plus coverage of defamation, nuisance and trespass

Part C covers contract law which is divided into three chapters

Part D details consumer law, specifically the sale of goods and consumer protection.

Tilde University Press are committed to maintaining the currency of this text, and will update Foundations of Australian Law annually if required.

Code: 6661

$59.95   $43.50   You save $16.45!
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Ingredients

Ingredients

The long awaited re-print of Ingredients has finally arrived! Considered to be one of the best reference books for many years, the publishers have responded to customer demand and produced a re-run of this legendary title.

Enjoying relatively easy access to the world market, and vastly improved growing, production and importation methods, specialty shops and supermarkets are now filled with delicious foods from near and far.

It is little wonder that with this great 'food boom' has come general confusion about exactly what everything is, and how to use it.

Ingredients is designed as the essential reference for every cook and food lover. Containing more than 2000 colour photographs of produce from both hemispheres, with text that takes away any confusion, this is a fascinating, comprehenseve guide to all you need to know about the nuts and bolts of food.

Code: 5352

$49.99
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Larousse Gastronomique

Larousse Gastronomique

-Includes elegent new display case.

"Larousse Gastronomique", the world's classic culinary reference book, is known for its authoritative and comprehensive collection of recipes.

Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.

Originally created by Prosper Montagne and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook.

Without the exaggeration and extravagant distractions of many of today's cookery titles, "New Larousse Gastronomique" contains recipes, tips, cooking styles and origins for almost every dish in history.

Code: 195

$145.00
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Manager's Guide to Hospitality Financial Management - Futura Book

Manager's Guide to Hospitality Financial Management - Futura  Book

This guide will help you to learn how to manage the financial requirements of your business or department.

Interactive CD/Book Package

Addresses the competency standards of the Australian Training Package Units:
SITXFIN003A Interpret financial information
SITXFIN004A Manage finances within a budget
SITXFIN005A Prepare and monitor budgets
SITXFIN007A Manage physical assets
SITXFIN008A Manage financial operations

Creates an understanding of and skills in:
the types of financial information used by operational supervisors and managers
managing budgets and finances for operational departments
preparing and monitoring budgets for a Hospitality business
purchasing, managing and conducting maintenance on business assets
managing the financial operations of a business

Code: S15932

$69.95
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Manager's Guide to Hospitality Operations - Futura Training book

Manager's Guide to Hospitality Operations - Futura  Training book

*Old stock with mild water damage.

This guide will help you to manage the operations of your business efficiently and cost-effectively.

Interactive CD/Book Package
Addresses the competency standards of the Australian Training Package Units:

SITXGLC001A Develop and update legal knowledge required for business compliance
SITXMGT001A Monitor work operations
SITXMGT002A Develop and implement operational plans
SITXMGT004A Develop and implement a business plan
SITXINV001A Receive and store stock
SITXINV002A Control and order stock
SITXMGT005A Manage business risk


Creates an understanding of and skills in:

ensuring the legally compliant operation of a business
effective short-, medium- and long-term operational planning and management
analysing business opportunities and threats
defining business goals and running a business effectively
minimising potential risks to your business
stock control

Code: S15934

$69.95
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Managers Guide to Hospitality Financial Management by Futura Training

Managers Guide to Hospitality Financial Management by Futura Training

This guide will help you to learn how to manage the financial requirements of your business or department.

Interactive CD/Book Package

Addresses the competency standards of the Australian Training Package Units:
SITXFIN003A Interpret financial information
SITXFIN004A Manage finances within a budget
SITXFIN005A Prepare and monitor budgets
SITXFIN007A Manage physical assets
SITXFIN008A Manage financial operations

Creates an understanding of and skills in:
the types of financial information used by operational supervisors and managers
managing budgets and finances for operational departments
preparing and monitoring budgets for a Hospitality business
purchasing, managing and conducting maintenance on business assets
managing the financial operations of a business

Code: S15931

$69.95
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