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.

The Theory of Hospitality and Catering, 14th Edition

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£38.00

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Paperback / softback by Professor David Foskett , Patricia Paskins

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Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing... Read more

    Publisher: Hodder Education
    Publication Date: 30/07/2021
    ISBN13: 9781398332959, 978-1398332959
    ISBN10: 139833295X

    Number of Pages: 424

    • Tell a unique detail about this product4

    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.

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