ENGLISH

The theory of hospitality & catering : for levels 3 and 4

By David Foskett; Patricia Paskins

Book information

Year
2011
ISBN
9781444123777, 1444123777
Language
english
Format
PDF
Filesize
53 MB (55803759 bytes)
Edition
12
Pages
\451
Time added
2020-07-08 16:17:33

Description

Cover Contents Foreword Acknowledgements Reasons to come to Booker Introduction to the 12th edition Qualification mapping grids Part 1 The hospitality industry 1. An overview of the UK and global hospitality industry 2. Employment in the hospitality industry Part 2 Food commodities, nutrition and science 3. Food commodities 4. Basic nutrition, diet and health Part 3 Planning, production and service 5. Kitchen planning, equipment, services and energy conservation 6. Production systems 7. Menu planning, development and structure 8. Food purchasing, storage and control 9. An overview of food and beverage service, and food service design Part 4 Organisation and business development 10. Managing resources 11. Marketing, sales and customer care 12. Accommodation management Part 5 Legislation 13. Health, safety and security 14. Food safety and food safety legislation Appendix: Useful websites Index A B C D E F G H I J K L M N O P Q R S T U V W Y Z

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