Description

Book Synopsis

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

The Theory of Hospitality and Catering 14th

    Product form

    A Paperback / softback by Professor David Foskett, Patricia Paskins, Andrew Pennington

    £38.00

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    Order before 4pm tomorrow for delivery by Sat 26 Sep 2026.

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      Book details

      Publisher Hodder Education
      Published 30 July 2021
      ISBN-13 9781398332959
      978-1398332959
      ISBN-10 139833295X
      Also in:
      Technology, Engineering & Agriculture Hotel, hospitality and catering trades

      Description

      Book Synopsis

      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

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