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Theory of Hospitality and Catering, 14th Edition

David Foskett | Patricia Paskins | Andrew Pennington | Neil Rippington
€51.99
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A01=Andrew Pennington
A01=David Foskett
A01=Neil Rippington
A01=Patricia Paskins
A01=Professor David Foskett
Age Group_Uncategorized
Age Group_Uncategorized
Author_Andrew Pennington
Author_David Foskett
Author_Neil Rippington
Author_Patricia Paskins
Author_Professor David Foskett
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Category1=Kids
Category1=Non-Fiction
Category=TTVC
Category=YPW
Category=YQY
COP=United Kingdom
Customer service
Delivery_Delivery within 10-20 working days
e-marketing
Employment law
eq_isMigrated=2
eq_nobargain
Food and Beverage Service
Food commodities
Food safety
Front office and accommodation services
Health & Safety
Hotels
Kitchen planning
Language_English
Menu planning
Nutrition
PA=Available
Plant-based diets
Price_€20 to €50
Production systems
PS=Active
Restaurants
Social media
softlaunch
Stock control
Veganism

Product details

  • ISBN 9781398332959
  • Weight: 1171g
  • Dimensions: 212 x 274mm
  • Publication Date: 30 Jul 2021
  • Publisher: Hachette Learning
  • Publication City/Country: GB
  • Product Form: Paperback
  • Language: English
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Description

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 experience for all customers.
· Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN)
· Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development and people management skills.
About Andrew Pennington | David Foskett | Neil Rippington | Patricia Paskins | Professor David Foskett
David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London. Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London. Andrew Pennington is Director of China Campus, Blue Mountains International Hotel Management School, Suzhou Tourism and Finance Institute Neil Rippington is Dean of the College of Food at University College Birmingham.

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