The Theory of Hospitality and Catering

Overview


A new edition of the cornerstone textbook for all hospitality and catering students, The Theory of Hospitality and Catering, 12th edition, is the only book that provides a complete overview of the hospitality and catering industry from commodity and science through delivery from the supplier, storage, preparation, production and final service to the waiting customer.

Since 1964, The Theory of Catering, along with Practical Cookery, has been one of the essential textbooks for ...

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Overview


A new edition of the cornerstone textbook for all hospitality and catering students, The Theory of Hospitality and Catering, 12th edition, is the only book that provides a complete overview of the hospitality and catering industry from commodity and science through delivery from the supplier, storage, preparation, production and final service to the waiting customer.

Since 1964, The Theory of Catering, along with Practical Cookery, has been one of the essential textbooks for hospitality and catering students in the UK and elsewhere. Considered a flagship text by catering educators worldwide, this is an essential handbook for anyone training at supervisory level in the hospitality industry.

Completely revised to reflect changes in the industry, features of the book include:

• A unique and detailed chapter on commodities - the only one available

• Essential and accessible information on cost and operational control and budgeting

• Up-to-date information on hygiene and food legislation and health and safety - essential for anyone training or working at supervisory management level

• Clear mapping and focus of contents to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts.

*The only comprehensive overview of the hospitality and catering industry available.
*A unique 100 page chapter on commodities: the only source of commodity information to exist in any student book and hugely valued by tutors.
*Essential and accessible information on cost and operational control and budgeting - one of the most challenging topics for students
*Up-to-date information on hygiene and food legislation and health and safety - essential info for anyone training or working at supervisory management level.
*Clear mapping and alignment of contents to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts.

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Editorial Reviews

From the Publisher

"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)

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Product Details

  • ISBN-13: 9781444123760
  • Publisher: Hodder Education Publishers
  • Publication date: 7/10/2011
  • Series: A Hodder Education Publication Series
  • Edition description: In Print
  • Edition number: 12
  • Pages: 448
  • Product dimensions: 7.60 (w) x 10.30 (h) x 0.70 (d)

Meet the Author

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.

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