The Theory of Hospitality and Catering, 14th Edition

The Theory of Hospitality and Catering, 14th Edition

David Foskett, Patricia Paskins, Andrew Pennington, Neil Rippington

$22.99

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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.


Author

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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