The theory of hospitality & catering / David Foskett, Patricia Paskins and Andrew Pennington ; conultant editor : Neil Rippington.
Material type:
TextPublication details: London : Hodder Education, 2016.Edition: 13th editionDescription: vii, 393 pages : color illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 9781471865237
- The theory of hospitality and catering
- TX911.5 F78 2016
| Item type | Current library | Collection | Call number | Materials specified | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
Books
|
Ladislao N. Diwa Memorial Library Reserve Section | Non-fiction | RUS TX911.5 F78 2016 (Browse shelf(Opens below)) | Room use only | 76761 | 00076745 |
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.
Fund 164 New Century Books & Gen. Mdse. Purchased 08/15/2018 76761 nej 3,500.00 2018-08-820 2018-1-0557