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008			160119s2016 enka fob 001 0 eng d
015			_aGBB6A7702 _2bnb
016	7		_a017957590 _2Uk
020			_a1471864960 _q(ebk)
020			_a9781471864964 _q(ebk)
020			_a9781471864940 _q(ePub ebook)
020			_a1471864944
020			_z1471865231
020			_z9781471865237
037			_a930515 _bMIL
040			_aEBZ _beng _cEBZ
049			_aMAIN
050		4	_aTX943 _b.K53 2016eb
072		7	_aTRV _2ukslc
072		7	_aBUS _x060000 _2bisacsh
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082	0	4	_a647.9/4 _223
100	1		_aFoskett, David, _d1951- _eauthor.
240	1	0	_aTheory of catering
245	1	4	_aThe Theory of Hospitality & Catering.
250			_a13th edition / _bDavid Foskett, Patricia Paskins, Andrew Pennington ; consultant editor, Neil Rippington.
264		1	_aLondon : _bHodder Education, _c2016.
300			_a1 online resource (vii, 393 pages) : _billustrations (colour)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
341	0		_atextual _2sapdv _3EBSCOhost
366			_b20160527 _cIP
500			_aIncludes Internet access.
500			_aPrevious edition: 2011.
504			_aIncludes bibliographical references and index.
520	8		_a'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. _bOffering 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.
521			_aSpecialized.
532		0	_3EBSCOhost _a"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.
588	0		_aPrint version record.
590			_aMaster record variable field(s) change: 072
650		0	_aHospitality industry.
650		0	_aCaterers and catering.
650		0	_aFood service management.
650		7	_aBUSINESS & ECONOMICS _xSmall Business. _2bisacsh
650		7	_aTravel and Tourism. _2ukslc
655		4	_aElectronic books.
655		0	_aElectronic books.
700	1		_aPaskins, Patricia, _eauthor.
700	1		_aPennington, Andrew, _eauthor.
700	1		_aRippington, Neil, _eeditor.
776	0	8	_iPrint version: _z9781471864964
856	4	0	_uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1246710 _yCLICK HERE to access ebook
942			_2ddc _cEBOOK
999			_c2635 _d2635