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The theory of hospitality & catering.

By: Contributor(s): Material type: TextTextPublisher: London : Hodder Education, 2021Edition: 14th edition / David Foskett, Patricia Paskins, Andrew Pennington ; consultant editor, Neil RippingtonDescription: xii, 412 pages, illustrations (colour) 28 cmISBN:
  • 9781398332959
  • 9781398332225
  • 1398332224
  • 1398332216
  • 9781398332218
Uniform titles:
  • Theory of catering
Subject(s): Genre/Form: DDC classification:
  • 647.94 FOS 23/eng/20220530
Contents:
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.
Summary: 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.
Holdings
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).

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