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The Theory of Hospitality and Catering (Hodder Education Publication)
 
 
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The Theory of Hospitality and Catering (Hodder Education Publication) [Paperback]

David Foskett (Author), Patricia Paskins (Author), Neil Rippington (Consultant Editor), Victor Ceserani (Consultant Editor)
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Customers buy this book with Practical Cookery: Level 3 by John Campbell Paperback £26.99

The Theory of Hospitality and Catering (Hodder Education Publication) + Practical Cookery: Level 3
Price For Both: £50.38

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  • This item: The Theory of Hospitality and Catering (Hodder Education Publication) by David Foskett Paperback

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    Dispatched from and sold by Amazon.co.uk.
    This item Delivered FREE in the UK with Super Saver Delivery. See details and conditions

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Product details

Product Description

Review

This is 'Old Reliable'! A splendid book that is revised and updated regularly
(Alasdair Goldsmith, Scottish Hotel School (about the 10th edition) )

An excellent new edition
(T. Moore, Northampton College (about the 10th edition) )

Excellent course book - leader in the field
(B Fruish, Blackburn College (about the 10th edition) )

An excellent standard course book for all hotel and catering students. Very good updated material
(D Bird, Llandrillo College (about the 10th edition) )

Product Description

A new edition of the cornerstone textbook for all hospitality and catering students, The Theory of Hospitality and Catering, 12th edition, is the only book that provides a complete overview of the hospitality and catering industry from commodity and science through delivery from the supplier, storage, preparation, production and final service to the waiting customer.


 


Since 1964, The Theory of Catering, along with Practical Cookery, has been one of the essential textbooks for hospitality and catering students in the UK and overseas. Considered a flagship text by catering educators worldwide, this is an essential handbook for anyone training at supervisory level in the hospitality industry. Completely revised to reflect changes in the industry, features of the book include:


 



  • A unique and detailed chapter on commodities - the only one available

  • Essential and accessible information on cost and operational control and budgeting

  • Up-to-date information on hygiene and food legislation and health and safety - essential for anyone training or working at supervisory management level

  • Clear mapping and focus of contents to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts.

 

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Front Cover | Copyright | Table of Contents | Excerpt | Index
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