Image for The theory of hospitality & catering  : for Levels 3 and 4

The theory of hospitality & catering : for Levels 3 and 4 ([New] ed.)

Foskett, DavidPaskins, PatriciaCeserani, Victor(Consultant editor)Rippington, Neil(Consultant editor)
See all formats and editions

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

Read More
Title Unavailable: Out of Print

The title has been replaced.To check if this specific edition is still available please contact Customer Care +44(0)1482 384660 or schools.services@brownsbfs.co.uk, otherwise please click 9781398332959 to take you to the new version.

This title has been replaced View Replacement
Product Details
Hodder Education
1444123769 / 9781444123760
Paperback
647.94
27/05/2011
United Kingdom
English
xi, 436 p. : col. ill.
27 cm
Further/Higher Education Learn More
Previous ed.: published as Ceserani & Kinton's the theory of catering. London: Hodder Arnold, 2007.