01906nam a2200445Ia 4500001001300000003000400013005001700017006001900034007001500053008004100068010001700109020003500126020003200161020003000193020002700223040001300250049000900263050002500272072002500297082001500322100002700337245012200364246003900486260003900525300004800564341003000612500007300642504005100715532035100766650002601117650002701143650002901170650005101199655002201250700002301272856012301295910001201418942001501430999001501445ocn857076533EBZ20260709104855.0m        d        cr cnu---unuuu130129s2011    enka    ob    001 0 eng d  z  2012472874  a9781444123777 (electronic bk.)  a1444123777 (electronic bk.)  z9781444123760 (paperback)  z1444123769 (paperback)  aEBZcEBZ  aN$TA 4aTX911.5b.F67 2011eb 7aBUSx0600002bisacsh04a647.942231 aFoskett, David,d1951-14aThe Theory of Hospitality & Cateringh[electronic resource] :bFor levels 3 and 4 /cDavid Foskett, Patricia Paskins.3 aTheory of hospitality and catering  aLondon :bHodder Education,c2011.  a1 online resource (xi, 436 p.) :bcol. ill.0 atextual2sapdv3EBSCOhost  a"Previous editions published as The Theory of Catering"--T.p. verso.  aIncludes bibliographical references and index. 03EBSCOhosta"EBSCO evaluates our products based on the Web Content Accessibility Guidelines (WCAG) and the related Section 508 and EN 301 549 regulations in the US and EU. Most EBSCO products are substantially conformant with WCAG 2.2 level AA." Source: https://connect.ebsco.com/s/article/EBSCO-VPATs?language=en_US. Last accessed April 22, 2025. 0aHospitality industry. 0aCaterers and catering. 0aFood service management. 7aBUSINESS & ECONOMICS / Small Business2bisacsh 4aElectronic books.1 aPaskins, Patricia.40uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=680962yCLICK HERE to access ebook  acpp3089  2ddccEBOOK  c2609d2609