The theory of Hospitality and catering/ David Foskett et al...
Material type: TextPublication details: London: Hodder Education, 2021.Edition: 14th edDescription: xii, 412p. col.ill; 28 cmISBN:- 9781398332959
- Theory of hospitality and catering
- TX 911.5 .F67 2021
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Books | Zetech Library - Pioneer General Stacks | TX911.5 .F67 2021 (Browse shelf(Opens below)) | C1 | Available | Z011415 |
Includes bibliographies.
Part 1: The hospitality industry:
what do we mean by the Hospitality industry?
Part 2: Planning and logistics:
kitchen planning , equipment, services and energy conservation -- production systems -- menu planning, events and banqueting -- food purchasing, storage and control
Part 3: Food and nutrition:
Food commodities -- basic nutrition, diet and health.
Part 4: Service:
The service of food and beverages -- Front office and accommodation services.
Part 5: Customers:
Marketing and sales -- Customer and guest service.
Part 6: People and management:
Human resource and talent management
Part 7: Legislation and safety:
Employment law in the Hospitality and catering industry --Food safety -- Allergies and allergens -- Health, safety and security.
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