The Theory of Hospitality and Catering 12th Edition Electronic book text
by David Foskett, Patricia Paskins
Electronic book text
- Information
Description
Trust this leading textbook to guide you through your requirements as you train at a supervisory level in the hospitality industry.
The Theory of Catering has been an essential textbook for hospitality and catering students worldwide since 1964. This latest edition is revised to reflect recent changes in the industry and provides a complete overview, from commodity and science through delivery from the supplier, storage, preparation, production and final service. It is ideal for anyone training at supervisory level in the hospitality industry.
- Understand challenging concepts such as budgeting and cost and operational control with our invaluable chapter on commodities
- Learn the latest regulations on hygiene, food legislation and health and safety
- Follow the clear mapping and alignment of content to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts
Information
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Unavailable
- Format:Electronic book text
- Publisher:Hodder Education
- Publication Date:27/05/2011
- Category:
- ISBN:9781444169782
Information
-
Unavailable
- Format:Electronic book text
- Publisher:Hodder Education
- Publication Date:27/05/2011
- Category:
- ISBN:9781444169782