The theory of hospitality & catering/ David Foskett, Patricia Paskins, Andrew Pennington, Neil Rippington.
By: Foskett, David [author.].
Contributor(s): Paskins, Patricia [author.]
| Pennington, Andrew [author.] | Rippington, Neil [author.].
Material type: 
BookPublisher: London : Hodder Education, 2016Edition: 13th edition.Description: xi, 393 pages ; 28 cm.Content type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781471865237 (pbk.) :.Uniform titles: Theory of catering Subject(s): Hospitality industry | Caterers and catering | Food service management | Travel and Tourism | Hotel & catering trades | Educational: Vocational subjects | For NVQ / SVQ (National / Scottish Vocational Qualification)DDC classification: 641.5 FOS Summary: 'The Theory of Hospitality & Catering' provides a complete overview of the hospitality and catering industry from commodity and science through to delivery from the supplier, storage, preparation, production and final service to the waiting customer.
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| General lending | MTU Kerry North Campus Library First Floor Main | 641.5 FOS (Browse shelf(Opens below)) | Available | 38888000910855 | |
| General lending | MTU Kerry North Campus Library First Floor Main | 641.5 FOS (Browse shelf(Opens below)) | Available | 38888000910848 |
Enhanced descriptions from Syndetics:
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
Formerly CIP. Uk
Includes bibliographical references and index.
'The Theory of Hospitality & Catering' provides a complete overview of the hospitality and catering industry from commodity and science through to delivery from the supplier, storage, preparation, production and final service to the waiting customer.
Author notes provided by Syndetics
Professor David Foskett MBE CMA FIH BEd HONS is former Dean and Head of the London School of Hospitality and Tourism at the University of West London. He is a member of The Royal Academy of Culinary Arts, Craft Guild of Chefs, a Fellow of the Institute of Hospitality, and sits on various committees advising on hospitality education and training. He is an experienced hospitality and catering author.
Patricia Paskins MIH BEd HONS is an experienced teacher and education and training consultant, having worked with a range of high profile hospitality establishments, agencies and quality food suppliers. She previously held the role of Work-Based Learning Co-ordinator at the London School of Hospitality at the University of West London. She is an experienced hospitality author and has also written qualifications for well-known awarding organisations.
Andrew Pennington is Director of China Campus, Blue Mountains International Hotel Management School, Suzhou Tourism and Finance Institute.
Neil Rippington is Dean of the College of Food at University College Birmingham. He is an experienced hospitality and catering author.