TY  - BOOK
AU  - Foskett, David
AU  - Paskins, Patricia 
AU  - Pennington, Andrew
AU  - Rippington, Neil, consultant editor.
TI  - The theory of hospitality & catering
SN  - 9781471865237
AV  - TX 911 .F789 2016
PY  - 2016///. ©2016
CY  - London
PB  -  Hodder Education
KW  - Caterers and catering
KW  - Food service management
KW  - Hospitality industry.
N1  -   Originally published under title: Theory of catering / Ronald Kinton, Victor Ceserani, David Foskett. 1999; Includes index
N2  -  as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media. - Updated to reflect up-to-date legislative requirements, including new allergen legislation. - Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout. --Amazon.com; Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. - Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability
ER  -