The Theory Of Hospitality And Catering Thirteenth Edition

Author : David Foskett,Patricia Paskins,Andrew Pennington
Publisher : Hodder Education
Page : 400 pages
File Size : 50,7 Mb
Release : 2016-08-01
Category : Study Aids
ISBN : 9781471864940

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The Theory of Hospitality and Catering Thirteenth Edition by David Foskett,Patricia Paskins,Andrew Pennington Pdf

Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. - Discusses all of the current issues affecting the industry, including environmental concerns such as traceability, seasonality and sustainability; as well as important financial considerations such as how to maximise profit and reduce food waste. - Considers latest trends and developments, including the use and impact of social media. - Updated to reflect up-to-date legislative requirements, including new allergen legislation. - Helps you to understand how theories are applied in practice with new case studies from hospitality businesses throughout.

Author : David Foskett,Patricia Paskins,Andrew Pennington,Neil Rippington
Publisher : Hodder Education
Page : 1058 pages
File Size : 49,9 Mb
Release : 2021-08-06
Category : Education
ISBN : 9781398332225

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The Theory of Hospitality and Catering, 14th Edition by David Foskett,Patricia Paskins,Andrew Pennington,Neil Rippington Pdf

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.

Author : David Foskett,Patricia Paskins,Andrew Pennington
Publisher : Unknown
Page : 0 pages
File Size : 53,5 Mb
Release : 2016
Category : Caterers and catering
ISBN : 1471865231

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The Theory of Hospitality & Catering by David Foskett,Patricia Paskins,Andrew Pennington Pdf

Offering a complete overview of the hospitality and catering industry for over 50 years, this new edition of the essential reference text has been updated to reflect latest developments and current issues. Covering all aspects of the industry - from commodities and nutrition, to planning, resourcing and running each of the key operational areas - The Theory of Hospitality and Catering is an essential text for anyone training to work in the hospitality industry. It will be valuable to anyone completing courses in Professional Cookery and Hospitality Supervision, as well as hospitality management and culinary arts students. Supporting learning and training delivery in: ' SIT30916 Certificate III in Catering Operations ' SIT40616 Certificate IV in Catering Operations

Author : David Foskett,Ronald Kinton,Victor Ceserani
Publisher : Hodder Arnold
Page : 596 pages
File Size : 49,9 Mb
Release : 2003
Category : Cooking
ISBN : 0340850418

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The Theory of Catering by David Foskett,Ronald Kinton,Victor Ceserani Pdf

The tenth edition of this highly successful textbook has updated areas including a complete re-working of the meat section together with new photographs from British Meat and the inclusion of a brand new section on promotion and media relations. The first part of the book presents an overivew of the hospitality industry, including current business trends, as well as the latest information on products and menus. There is also extensive coverage of topics such as kitchen planning and design, nutrition and hygiene, marketing and pricing and supervisory skills. The colour section has been enlarged and features many new and modern images. Significant new developments such as contract catering and cruise ship catering are covered, whilst the menu chpater has been brought right up to date.

Author : Graham Dodgshun,Michel Peters,David O'Dea
Publisher : Cambridge University Press
Page : 765 pages
File Size : 49,7 Mb
Release : 2011-08-26
Category : Business & Economics
ISBN : 9780521156325

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Cookery for the Hospitality Industry by Graham Dodgshun,Michel Peters,David O'Dea Pdf

Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.

Author : Judith Still
Publisher : Edinburgh University Press
Page : 305 pages
File Size : 51,9 Mb
Release : 2012-11-01
Category : Philosophy
ISBN : 9780748687275

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Derrida and Hospitality by Judith Still Pdf

The first full-length study of hospitality in the writings of Jacques Derrida

Author : David Foskett,Patricia Paskins
Publisher : Unknown
Page : 128 pages
File Size : 51,7 Mb
Release : 2011-05-27
Category : Electronic
ISBN : 1444123785

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The Theory of Hospitality and Catering 12Th Edition Helpe Version by David Foskett,Patricia Paskins Pdf

Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 51,8 Mb
Release : 1968
Category : Electronic
ISBN : OCLC:1368968110

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The Theory of Catering by Anonim Pdf

Textbook on theoretical and technical aspects of the provision of meals in the hotels and restaurants, with particular reference to practices in the UK - covers elementary hygiene and nutrition, equipment maintenance, food preparation and conservation, menu planning, etc., and includes definitions of French culinary terms and food commodities, etc. Bibliography pp. 387 and 388.

Author : David Foskett,Victor Ceserani
Publisher : Hodder Education
Page : 705 pages
File Size : 47,9 Mb
Release : 2007
Category : Cooking
ISBN : 0340939265

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Ceserani and Kinton's the Theory of Catering by David Foskett,Victor Ceserani Pdf

Ceserani and Kinton's The Theory of Catering is a core text for every hospitality and catering student, delivering a comprehensive overview of the industry as a whole and presenting the theory necessary for competent professional practice. The content follows the food chain through its natural path, from commodity and its science, through delivery from the supplier, storage, preparation and production, to final service to the waiting customer. First published in 1964, this latest 11thedition has been comprehensively revised to reflect changes in the industry, including the new hygiene standards introduced in January 2006 and up-to-date information on the new licensing laws. The content continues to be divided into six parts covering, in turn: the hospitality industry as a whole, including current influences and trends; food commodities, nutrition and science; planning, production and service; organisation and business development; and legislation. The companion CD-ROM, anew feature for this edition, includes a Knowledge Quiz facility that enables students to test their knowledge of catering theory as they work through the book and their course, and prepare for examinations and assessment, while the Resource Centre makes available all the photos and digital artwork, tables and charts from the book that students can drop into essays, reports and presentations, helping them to complete their coursework and enhance the quality and presentation of what they produce.

Author : Robert Clayton Ford,Cherrill P. Heaton
Publisher : Delmar Thomson Learning
Page : 464 pages
File Size : 41,8 Mb
Release : 2000
Category : Hospitality industry
ISBN : PSU:000046273468

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Managing the Guest Experience in Hospitality by Robert Clayton Ford,Cherrill P. Heaton Pdf

Describes fourteen principles of successful hospitality management, and discusses their relation to guest experiences at tourism venues, considering issues of strategy, staffing, and systems.

Author : John R. Walker,Jack E. Miller
Publisher : John Wiley and Sons
Page : 513 pages
File Size : 41,9 Mb
Release : 2009-01-09
Category : Business & Economics
ISBN : 9780470077832

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Supervision in the Hospitality Industry by John R. Walker,Jack E. Miller Pdf

Order of authors reversed on previous eds.

Author : Michael Riley
Publisher : Routledge
Page : 212 pages
File Size : 47,8 Mb
Release : 2018-12-12
Category : Business & Economics
ISBN : 9781351583831

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Managing People in the Hospitality Industry by Michael Riley Pdf

This is a book about being a successful manager in the complex hospitality industry. Approaching the subject in the context of personal development, it offers future managers essential knowledge and insight into the opportunities, the constraints, the problems and the solutions that face management at any level in the industry. Structured in six parts, this comprehensive volume is not merely concerned with the social and psychological aspects of people management, but also with the economics of labour, including: labour costs, utilisation, labour market behaviour and pay. These aspects are conjoined in the book with the skills of people management to reflect the dynamics of real-life practice. Combining theory and practice, Managing People in the Hospitality Industry offers a concise portrait of the industry at work and is essential reading for the hospitality managers of tomorrow.

Author : Sari Edelstein
Publisher : Jones & Bartlett Learning
Page : 568 pages
File Size : 42,9 Mb
Release : 2008
Category : Business & Economics
ISBN : 0763740640

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Managing Food and Nutrition Services by Sari Edelstein Pdf

Managing Food and Nutrition Services for the Culinary, Hospitality, and Nutrition Professions merges culinary, hospitality and dietetics management into one concise text. This textbook prepares students to perform the daily operational tasks of foodservice by combining theory with practice. Each chapter includes hands-on assignments to encourage students to develop problem-solving and critical-thinking skills. Case studies about real-life work situations, such as chain restaurants and elementary school cafeterias, ask students to consider how they would respond to typical issues in the workplace. Respected experts within their specialized field of study have contributed chapters on topics such as foodservice industry trends, fiscal management, and long-term planning. Easy-to-understand restaurant math problems, with answers, as well as a study guide for the RD examination are included in this new authoritative resource.

Author : Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott
Publisher : Routledge
Page : 412 pages
File Size : 47,9 Mb
Release : 2013-01-11
Category : Business & Economics
ISBN : 9781136001222

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Food and Beverage Management by Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott Pdf

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

Author : Ronald Kinton,Victor Ceserani,David Foskett
Publisher : Hodder Education
Page : 608 pages
File Size : 53,9 Mb
Release : 2003-05-30
Category : Electronic
ISBN : 0340871776

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Theory of Catering by Ronald Kinton,Victor Ceserani,David Foskett Pdf

The tenth edition of this highly successful textbook builds on the quality of the previous editions and has been updated and re-written to ensure it is completely up-to-date. It is essential reading for students undertaking vocational courses in food preparation and cookery. Specific areas that have been updated include reference to new legislature and bodies (e.g. Food Standards Agency, Hospitality Training Foundation, Hygiene Laws), a complete re-working of the Meat section together with new photographs from British Meat, and the inclusion of a brand new section regarding promotion and media relations. The first part of the book presents an overview of the hospitality industry, including current business trends, as well as the latest information on products and menus. There is also extensive coverage of topics such as kitchen planning and design, nutrition and hygiene, marketing and pricing and supervisory skills. Significant new developments such as contract catering and cruise ship catering are covered, whilst the menu chapter has been brought right up-to-date.