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The theory of hospitality & catering
The theory of hospitality & catering
Foskett, David, 1951-2016
Articles
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'The Theory of Hospitality & Catering' provides a complete overview of the hospitality and catering industry from commodity and science through to delivery from the supplier, storage, preparation, production and final service to the waiting customer.
Edition:
13th edition / David Foskett, Patricia Paskins, Andrew Pennington ; consultant editor, Neil Rippington.
Imprint:
London : Hodder Education, 2016.London : Hodder Education, 2016.
Collation:
vii, 393 pages : illustrations (colour) ; 28 cm
Notes:
Includes Internet access.Previous edition: 2011.Includes bibliographical references and index.
Audience:
Specialized.
ISBN:
9781471865237 (pbk)
Dewey class:
647.94
Language:
English
Added title:
Related title:
The theory of hospitality and catering
Index terms:
Hospitality : Industry : Food safety : Health & safety : Kitchen planning : Productio systems : Food : Commodities : Basic nutrition : Menu planning : Food purchasing : Storage : Service : Marketing : Sales : Customer service : Human resources.
BRN:
2309729
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