The theory of hospitality & catering /
Foskett, David
The theory of hospitality & catering / The theory of hospitality and catering. David Foskett, Patricia Paskins and Andrew Pennington ; conultant editor : Neil Rippington. - 13th edition. - London : Hodder Education, 2016. - vii, 393 pages : color illustrations ; 28 cm
Includes index.
What do we mean by the hospitality industry -- Employment law in the hospitality and catering industry -- Food safety -- Health, safety and security -- Kitchen planning, equipment, services and energy conservation -- Production systems -- Food commodities -- Basic nutrition, diet and health -- Menu planning, events and banqueting -- Food purchasing, storage and control -- The service of food and beverages -- Front office and accommodation services -- Marketing and sales -- Customer service -- Human resource and talent management.
"Covering all aspects of the industry -- from commodities and nutrition, to planning, resourcing and running each of the key operational areas. An essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students."--Back cover.
9781471865237
Hospitality industry
Caterers and catering
Food service management
TX911.5 / F78 2016
The theory of hospitality & catering / The theory of hospitality and catering. David Foskett, Patricia Paskins and Andrew Pennington ; conultant editor : Neil Rippington. - 13th edition. - London : Hodder Education, 2016. - vii, 393 pages : color illustrations ; 28 cm
Includes index.
What do we mean by the hospitality industry -- Employment law in the hospitality and catering industry -- Food safety -- Health, safety and security -- Kitchen planning, equipment, services and energy conservation -- Production systems -- Food commodities -- Basic nutrition, diet and health -- Menu planning, events and banqueting -- Food purchasing, storage and control -- The service of food and beverages -- Front office and accommodation services -- Marketing and sales -- Customer service -- Human resource and talent management.
"Covering all aspects of the industry -- from commodities and nutrition, to planning, resourcing and running each of the key operational areas. An essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students."--Back cover.
9781471865237
Hospitality industry
Caterers and catering
Food service management
TX911.5 / F78 2016