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The Theory of Hospitality and Catering David Foskett

The Theory of Hospitality and Catering By David Foskett

The Theory of Hospitality and Catering by David Foskett

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Summary

Trust this leading textbook to guide you through your requirements as you train at a supervisory level in the hospitality industry.

The Theory of Hospitality and Catering Summary

The Theory of Hospitality and Catering by David Foskett

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

The Theory of Hospitality and Catering 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)

About David Foskett

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.

Table of Contents

Part 1: The hospitality industry 1. An overview of the UK and global hospitality industry 2. Employment in the hospitality industry Part 2: Trends and influences 3. Food and society Part 3: Food commodities, nutrition and science 4. Food commodities 5. Elementary nutrition, food science, diet and health Part 4: Planning, production and service 6. Kitchen planning, equipment, service and energy conservation 7. Production systems 8. Menu planning, development and structure 9. Food purchasing, storage and control 10. Accommodation 11. An overview of food and beverage service 12. Chemistry in the kitchen and product development Part 5: Organisation and business development 13. Managing resources 14. Marketing, sales and customer care Part 6: Legislation 15. Health, safety and security 16. Hygiene and food legislation Part 7: Information and communication technology 17. ICT in the hospitality industry

Additional information

GOR009695212
9781444123760
1444123769
The Theory of Hospitality and Catering by David Foskett
David Foskett
Used - Like New
Paperback
Hodder Education
2011-05-27
448
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
The book has been read, but looks new. The book cover has no visible wear, and the dust jacket is included if applicable. No missing or damaged pages, no tears, possible very minimal creasing, no underlining or highlighting of text, and no writing in the margins

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