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The theory of hospitality & catering : for levels 3 and 4

Author: David Foskett; Patricia Paskins
Publisher: London : Hodder Education, 2011.
Edition/Format:   Print book : English : 12th editionView all editions and formats
Summary:
'The Theory of Hospitality and Catering' provides a complete overview of the hospitality and catering industry from commodity and science through to delivery from the supplier, storage, preparation, production and final service to the waiting customer.
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Document Type: Book
All Authors / Contributors: David Foskett; Patricia Paskins
ISBN: 9781444123760 1444123769
OCLC Number: 752818789
Notes: "Previous editions published as The Theory of Catering"--Title page verso.
Description: xi, 436 pages : color illustrations ; 27 cm
Contents: The hospitality industry --
Food commodities, nutrition and science --
Planning, production and service --
Organisation and business development --
Legislation.
Other Titles: Theory of hospitality and catering
Responsibility: David Foskett, Patricia Paskins.

Abstract:

Trust this leading textbook to guide you through your requirements as you train at a supervisory level in the hospitality industry.  Read more...

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This is 'Old Reliable'! A splendid book that is revised and updated regularly Alasdair Goldsmith, Scottish Hotel School (about the 10th edition) An excellent new edition T. Moore, Northampton College Read more...

 
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