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

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    £38.00

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    Order before 4pm tomorrow for delivery by Thu 18 Jun 2026.

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

    3 in stock

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      View other formats and editions of The Theory of Hospitality and Catering 14th by Professor David Foskett

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