Foskett, David,  1951- <br/><br/>
The theory of hospitality & catering :  for Levels 3 and 4. 

 - [New] ed. /  David Foskett, Patricia Paskins ; contributors, Paul Hambleton, Andrew Pennington, Suzanne Weekes. 
 - London :  Hodder Education,  2011. 
 - xi, 436 p. :  col. ill. ;  27 cm. 
<br/><br/> Previous ed.: published as Ceserani & Kinton's the theory of catering. London: Hodder Arnold, 2007. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Part I.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 nutrtion, diet and health -- Part 3.Planning, production and service -- 5.Kitchen planning, equipment, services and energy conservation -- 6.Production systems -- 7.Menu planning, equipment, services and energy conservation -- 8.Food purchasing, storage and control -- 9.An overview of food and beverage service, and food service design -- Part 4.Organisaiton 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. 
<br/><br/> 'The Theory of Hospitality & 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. 
<br/><br/><label>ISBN: </label>9781444123760 (pbk.) :  £24.99 9781444123760 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality industry.<br/>Caterers and catering.<br/>Food service management.<br/>Travel and Tourism.<br/>Educational: Design & technology<br/>For NVQ / SVQ (National / Scottish Vocational Qualification)<br/>Hotel & catering trades
<br/><br/><label>LC Class. No.: </label>TX943  / .K53 2011 
<br/><br/><label>Dewey Class. No.: </label>647.94 FOS