Notes

Theory of hospitality and catering
vii, 393 pages :

colour illustrations.
First published as: The theory of catering.Contents includes: What do we mean by the hospitality industry? -- Employment law in the hospitality industry -- Food safety -- Health, safety and security -- Kitchen planning, equipment, services and energy conservation -- Production systems -- Food commodities -- Basic nutrition, diet and health -- Menu planning, events and banqueting -- Food purchasing, storage and control -- The service of food and beverages -- Front office and accommodation services -- Marketing and sales -- Customer service -- Human resource and talent management.
Summary: Provides a complete overview of the hospitality and catering industry from commodity and science through delivery from the supplier, storage, preparation, production and final service to the waiting customer. ...features of the book include: A unique and detailed chapter on commodities - the only one available ; Essential and accessible information on cost and operational control and budgeting ; Up-to-date information on hygiene and food legislation and health and safety - essential for anyone training or working at supervisory management level ; Clear mapping and focus of contents to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts. (Back cover)