The Theory of Hospitality and Catering, 14th Edition

Trust in this fully updated and modern Hospitality and Catering resource, developed to reflect latest legislation and industry practices, with comprehensive coverage of topics and trends that will put students on the path to success when studying for range of professional cookery and hospitality qualifications.

---

Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends.
· Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials.
· Harness the power social media and e-marketing to proactively grow your business, online visibility and engagement.
· Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe experience for all customers.
· Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN)
· Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development and people management skills.