Theory of Hospitality and Catering (BOK)

David Foskett

549,00 54900
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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

Produktfakta

Språk Engelsk Engelsk Innbinding Heftet
Utgitt 2011 Forfatter David Foskett
Forlag
Hodder Education
ISBN 9781444123760
Antall sider 448 Dimensjoner 19,5cm x 26,5cm x 2,2cm
Vekt 1063 gram Leverandør Bertram Trading Ltd