The Theory of Hospitality and Catering Thirteenth Edition
Hodder Education (Verlag)
978-1-4718-6523-7 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
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.
David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London. Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London. Andrew Pennington is Director of China Campus, Blue Mountains International Hotel Management School, Suzhou Tourism and Finance Institute Neil Rippington is Dean of the College of Food at University College Birmingham.
1: An overview of the hospitality industry
2: Employment in the hospitality industry
3: Food safety
4: Health and safety
5: Kitchen and service planning, equipment and energy use
6: Food production systems
7: Food commodities
8: Diet and nutrition
9: Menu planning
10: Food purchasing and control
11: Food service, beverages and service design
12: Front office and accommodation
13: Sales and marketing
14: Customer service
15: Human resource management
| Erscheinungsdatum | 27.05.2016 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 214 x 275 mm |
| Gewicht | 1094 g |
| Themenwelt | Schulbuch / Wörterbuch |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-4718-6523-1 / 1471865231 |
| ISBN-13 | 978-1-4718-6523-7 / 9781471865237 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
