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The theory of hospitality & catering : for Levels 3 and 4.

By: Contributor(s): Material type: TextTextPublication details: London : Hodder Education, 2011.Edition: [New] ed. / David Foskett, Patricia Paskins ; contributors, Paul Hambleton, Andrew Pennington, Suzanne WeekesDescription: xi, 436 p. : col. ill. ; 27 cmISBN:
  • 9781444123760 (pbk.) :
  • 9781444123760
Subject(s): DDC classification:
  • 647.94 FOS
LOC classification:
  • TX943 .K53 2011
Contents:
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.
Summary: '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.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 647.94 FOS (Browse shelf(Opens below)) 1 Available 216232

Previous ed.: published as Ceserani & Kinton's the theory of catering. London: Hodder Arnold, 2007.

Includes bibliographical references and index.

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.

'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.

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