The Theory of Hospitality and Catering, 14th Edition (Paperback)

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.

General

Imprint:	Hodder Education
Country of origin:	United Kingdom
Release date:	July 2021
Authors:	David Foskett • Patricia Paskins • Andrew Pennington • Neil Rippington
Dimensions:	278 x 214 x 18mm (L x W x T)
Format:	Paperback
Pages:	424
ISBN-13:	978-1-398-33295-9
Categories:	Books > Children's & Educational > Vocational subjects & skills > General Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry > Hotel & catering trades Books > Children's Fiction & Fun Promotions
LSN:	1-398-33295-X
Barcode:	9781398332959

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