The theory of hospitality catering for levels 3 and 4 12th Edition by David Foskett, Patricia Paskins ISBN 978-1444123760 1444123769

The theory of hospitality catering for levels 3 and 4 12th Edition by David Foskett, Patricia Paskins – Ebook PDF Instant Download/Delivery: 978-1444123760, 1444123769
Full download The theory of hospitality catering for levels 3 and 4 12th Edition after payment

Product details: 

ISBN 10:  1444123769

ISBN 13: 978-1444123760

Author: David Foskett, Patricia Paskins

A new edition of the cornerstone textbook for all hospitality and catering students, The Theory of Hospitality and Catering, 12th edition, is the only book that provides a complete overview of the hospitality and catering industry from commodity and science through delivery from the supplier, storage, preparation, production and final service to the waiting customer.

Since 1964, The Theory of Catering, along with Practical Cookery, has been one of the essential textbooks for hospitality and catering students in the UK and elsewhere. Considered a flagship text by catering educators worldwide, this is an essential handbook for anyone training at supervisory level in the hospitality industry.

Completely revised to reflect changes in the industry, features of the book include:

* A unique and detailed chapter on commodities – the only one available

* Essential and accessible information on cost and operational control and budgeting

* Up-to-date information on hygiene and food legislation and health and safety – essential for anyone training or working at supervisory management level

* Clear mapping and focus of contents to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts.

*The only comprehensive overview of the hospitality and catering industry available.
*A unique 100 page chapter on commodities: the only source of commodity information to exist in any student book and hugely valued by tutors.
*Essential and accessible information on cost and operational control and budgeting – one of the most challenging topics for students
*Up-to-date information on hygiene and food legislation and health and safety – essential info for anyone training or working at supervisory management level.
*Clear mapping and alignment of contents to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts.

Table of contents: 

Part 1 The hospitality industry
1. An overview of the UK and global hospitality industry
2. Employment in the hospitality industry
Part 2 Food commodities, nutrition and science
3. Food commodities
4. Basic nutrition, diet and health
Part 3 Planning, production and service
5. Kitchen planning, equipment, services and energy conservation
6. Production systems
7. Menu planning, development and structure
8. Food purchasing, storage and control
9. An overview of food and beverage service, and food service design
Part 4 Organisation and business development
10. Managing resources
11. Marketing, sales and customer care
12. Accommodation management
Part 5 Legislation
13. Health, safety and security
14. Food safety and food safety legislation

People also search for:

the theory of hospitality catering
    
the theory of hospitality & catering
    
the theory of hospitality and catering 14th edition
    
the theory of hospitality and catering pdf
    
the theory of hospitality and catering 14th edition pdf

Tags: David Foskett, Patricia Paskins, The theory, catering for levels