TY  - BOOK
AU  - Foskett,David
AU  - Paskins,Patricia
AU  - Pennington,Andrew
AU  - Rippington,Neil
TI  - The Theory of Hospitality & Catering
SN  - 9781398332225
AV  - TX911.5 .F67 2021
U1  - 647.94 23/eng/20220530
PY  - 2021///
CY  - London
PB  - Hodder Education
KW  - Hospitality industry
KW  - Caterers and catering
KW  - Food service management
KW  - Electronic books
N1  - Previous edition: 2016; Includes bibliographical references and index
N2  - 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
UR  - https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2985202
ER  -