04437nam a2200841Mi 4500 ocn951808639 EBZ 20260709115428.0 m d cr |n||||||||| 160119s2016 enka fob 001 0 eng d GBB6A7702 bnb 017957590 Uk 1471864960 (ebk) 9781471864964 (ebk) 9781471864940 (ePub ebook) 1471864944 1471865231 9781471865237 930515 MIL EBZ eng EBZ MAIN TX943 .K53 2016eb TRV ukslc BUS 060000 bisacsh YQY bicssc 4KVC bicssc TTVC bicssc YPWC thema 4Z-GB-VC thema TTVC thema JNDH thema KNS thema WB thema WBA thema YPZ thema GBC thema JNR thema 4CP thema 647.9/4 23 Foskett, David, 1951- author. Theory of catering The Theory of Hospitality & Catering. 13th edition / David Foskett, Patricia Paskins, Andrew Pennington ; consultant editor, Neil Rippington. London : Hodder Education, 2016. 1 online resource (vii, 393 pages) : illustrations (colour) text txt rdacontent computer c rdamedia online resource cr rdacarrier textual sapdv EBSCOhost 20160527 IP Includes Internet access. Previous edition: 2011. Includes bibliographical references and index. '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. 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; 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. Specialized. EBSCOhost "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. Print version record. Master record variable field(s) change: 072 Hospitality industry. Caterers and catering. Food service management. BUSINESS & ECONOMICS Small Business. bisacsh Travel and Tourism. ukslc Electronic books. Electronic books. Paskins, Patricia, author. Pennington, Andrew, author. Rippington, Neil, editor. Print version: 9781471864964 https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1246710 CLICK HERE to access ebook ddc EBOOK 2635 2635