The Theory of Hospitality and Catering (13th Edition)

The Theory of Hospitality and Catering (13th Edition)
David Foskett, Patricia Paskins, Neil Rippington, Victor Ceserani
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902244
9781471865237
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Published 27/05/2016
Edition Info 3rd Edition
ISBN13 9781471865237
Published In United Kingdom
Imprint Hodder Education
Publisher Hodder Education
Pages 408
Size (mm) h x w x d

Trust this leading textbook to guide you through your requirements as you train at a supervisory level in the hospitality industry.  The Theory of Catering has been an essential textbook for hospitality and catering students worldwide since 1964. This latest edition is revised to reflect recent changes in the industry and provides a complete overview, from commodity and science through delivery from the supplier, storage, preparation, production and final service. It is ideal for anyone training at supervisory level in the hospitality industry. - Understand challenging concepts such as budgeting and cost and operational control with our invaluable chapter on commodities - Learn the latest regulations on hygiene, food legislation and health and safety - Follow the clear mapping and alignment of content to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts

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