Foskett, David,  1951- <br/><br/>
The Theory of Hospitality & Catering. 

 - 14th edition /  David Foskett, Patricia Paskins, Andrew Pennington ; consultant editor, Neil Rippington. 
 - 1 online resource :  illustrations (colour) 
<br/><br/> Previous edition: 2016. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> 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 exper. 
<br/><br/><label>ISBN: </label>9781398332225 1398332224 1398332216 9781398332218 
<br/><br/><label>Source: </label>9781398332225  Hachette UK 
<br/><br/><label>Nat. Bib. No.: </label>GBC192465  bnb 
<br/><br/><label>Nat. Bib. Agency Control No.: </label>020219952  Uk 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Hospitality industry.<br/>Caterers and catering.<br/>Food service management.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TX911.5  / .F67 2021 
<br/><br/><label>Dewey Class. No.: </label>647.94