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The theory of hospitality & catering (14th edition)

By: Foskett, Professor David Paskins, Patricia Pennington, Andrew Rippington, Neil

139833295X / 9781398332959
Paperback
30/07/2021
Published 30/07/2021
United Kingdom
28 cm 424 pages : illustrations (colour)
Primary & Secondary Education (US: Elementary & High School)  Learn More Professional & Vocational Tertiary Education (US: College)
Previous edition: 2016.

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 experience for all customers. * Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN)* Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development and people management skills.

BIC:

4KV Designed / suitable for UK vocational qualifications, TTVC Hotel & catering trades, YQY Educational: Vocational subjects

Our price£25.49
RRP £33.99
Save 25%