The theory of hospitality & catering.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 9781398332959
- 9781398332225
- 1398332224
- 1398332216
- 9781398332218
- Theory of catering
- 647.94 FOS 23/eng/20220530
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 647.94 FOS (Browse shelf(Opens below)) | Available | 225788 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 647.94 FOS (Browse shelf(Opens below)) | Available | 225787 |
Previous edition: 2016.
Includes bibliographical references and index.
Part I: The hospitality industry. 1.What do we mean by the hospitality industry. Part 2: Planning and logistics. 2.Kitchen planning, equipment, services and energy conservation. 3.Production systems. 4.Menu planning, events and banqueting. 5.Food purchasing,storage and control. Part 3: Food and nutrition. 6.Food commodities. 7.Basic nutrition, diet and health. Part 4.Service. 8.The service of food and beverages. 9.Front office and accommodation services. Part 5: Customers. 10.Marketing and sales. 11.Customer and guest services. Part 6.People and management. 12.Human resource and talent management. Part 7: Legislation and safety. 13.Employment law in the hospitality and catering industry. 14.Food safety. 15.Allergies and allergens,. 16.Health, safety and security.
Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. · Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials. · Harness the power social media and e-marketing to proactively grow your business, online visibility and engagement. · Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe exper.
Description based upon online resource; title from PDF title page (viewed May 30, 2021).