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The Theory of Hospitality and Catering (A Hodder Education Publication)

The Theory of Hospitality and Catering (A Hodder Education Publication)

by David Foskett (Author), VictorCeserani (Consultant Editor), NeilRippington (Consultant Editor), PatriciaPaskins (Author)

  • Used

    Paperback 2011

    $3.29
Synopsis

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

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More Information

Format: Paperback
 Pages: 448
 Edition: 12
 Publisher: Hodder Education
Published: 27 May 2011
ISBN 10: 1444123769
ISBN 13: 9781444123760
Book Overview: Trust this leading textbook to guide you through your requirements as you train at a supervisory level in the hospitality industry.

Media Reviews
This is 'Old Reliable'! A splendid book that is revised and updated regularly Alasdair Goldsmith, Scottish Hotel School (about the 10th edition) An excellent new edition T. Moore, Northampton College (about the 10th edition) Excellent course book - leader in the field B Fruish, Blackburn College (about the 10th edition) An excellent standard course book for all hotel and catering students. Very good updated material D Bird, Llandrillo College (about the 10th edition)
Author Bio
Professor David Foskett MBE CMA FIH is a best-selling author. He is Head of School at the London School of Hospitality and Tourism at Thames Valley University. He was awarded Catering Educator of the Year 2004 and, in 2008, received France's Agricultural Order of Merit for his work promoting French food and food education. Patricia Paskins MHCIMA is a hospitality lecturer and Work-Based Learning Fellow at the London School of Hospitality and Tourism at Thames Valley University. Victor Ceserani MBE CPA MBA FHCIMA is a world-renowned author of catering textbooks. He was formerly Head of the School of Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University). Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant and principal examiner for the Hospitality Diploma for two major awarding bodies.