THE THEORY OF HOSPITALITY AND CATERING
Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing...
Saved in:
Main Authors: | , , |
---|---|
Other Authors: | |
Format: | Book |
Language: | English |
Published: |
London
Hodder Education
2016
©2016 |
Subjects: | |
Online Access: | Click Here to View Status and Holdings. |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
MARC
LEADER | 00000ntm a2200000#i 4501 | ||
---|---|---|---|
001 | wils-924355 | ||
005 | 201842214437 | ||
008 | 180522s2016 -UK ### ##001 #dENG#D | ||
020 | # | # | |a 9781471865237 |q paperback |
040 | # | # | |a UiTM |b eng |e rda |
041 | 0 | # | |a eng |
090 | 0 | 0 | |a TX9115 |b .F67 2016 |
100 | 1 | # | |a Foskett, David |e author |
245 | 1 | 4 | |a THE THEORY OF HOSPITALITY AND CATERING |c David Foskett, Patricia Paskins, Andrew Pennington; CONSULTANT EDITOR: Neil Rippington |
264 | # | 1 | |a London |b Hodder Education |c 2016 |
264 | # | 1 | |c ©2016 |
300 | # | # | |a xi, 380 pages |b illustrations |c 26 cm |
336 | # | # | |a rext |2 rdacontent |
337 | # | # | |a unmediated |2 rdamedia |
338 | # | # | |a volume |2 rdacarrier |
520 | # | # | |a Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is 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. - Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media. - Updated to reflect up-to-date legislative requirements, including new allergen legislation. - Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout. |
526 | 0 | # | |a HTF491 |b HM242 |5 FPHP |
526 | 0 | # | |a Commercial Foodservice Operation |b Bachelor of Science (Hons.) Foodservice Management |5 Faculty of Hotel and Tourism Management |
526 | 0 | # | |a HTF491 |b HM252 |5 FPHP |
526 | 0 | # | |a Commercial Foodservice Operation |b Bachelor of Science (HONS.) Foodservice Management with Entrepreneurship |5 Faculty of Hotel and Tourism Management |
650 | # | # | |a Hospitality industry |
650 | # | # | |a Caterers and catering |
650 | # | # | |a Food service management |
700 | 0 | # | |a Paskins, Patricia |e author |
700 | 0 | # | |a Pennington, Andrew |e author |
700 | 0 | # | |a Rippington, Neil |e editor |
856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=924355 |
998 | # | # | |a 00264#1a006.2.2||00264#1b006.2.2||01264#1a006.2.2||01264#1b006.2.2||00300##a006.2.2||00300##b006.2.2||00300##c006.2.2||00520##a006.2.2||00520##b006.2.2|| |