The Theory of Hospitality and Catering, 14th Edition - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Theory of Hospitality and Catering, 14th Edition write by David Foskett. This book was released on 2021-08-06. The Theory of Hospitality and Catering, 14th Edition available in PDF, EPUB and Kindle. 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.
The Theory of Hospitality and Catering Thirteenth Edition
The Theory of Hospitality and Catering Thirteenth Edition - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Theory of Hospitality and Catering Thirteenth Edition write by David Foskett. This book was released on 2016-08-01. The Theory of Hospitality and Catering Thirteenth Edition available in PDF, EPUB and Kindle. 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.
The Theory of Hospitality & Catering
The Theory of Hospitality & Catering - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Theory of Hospitality & Catering write by David Foskett. This book was released on 2016. The Theory of Hospitality & Catering available in PDF, EPUB and Kindle. 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
The Theory of Hospitality and Catering
The Theory of Hospitality and Catering - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Theory of Hospitality and Catering write by David Foskett. This book was released on 2011. The Theory of Hospitality and Catering available in PDF, EPUB and Kindle. Trust this leading textbook to guide you through your requirements as you train at a supervisory level in the hospitality industry. The Theory of Catering has been an essential textbook for hospitality and catering students worldwide since 1964. This latest edition is revised to reflect recent changes in the industry and provides a complete overview, from commodity and science through delivery from the supplier, storage, preparation, production and final service. It is ideal for anyone training at supervisory level in the hospitality industry. - Understand challenging concepts such as budgeting and cost and operational control with our invaluable chapter on commodities - Learn the latest regulations on hygiene, food legislation and health and safety - Follow the clear mapping and alignment of content to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts
Practical Cookery 14th Edition
Practical Cookery 14th Edition - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Practical Cookery 14th Edition write by David Foskett. This book was released on 2019-07-08. Practical Cookery 14th Edition available in PDF, EPUB and Kindle. Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. · Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. · Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. · Allows students to showcase the practical skills required for assessment with new 'Show it' activities. · Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.
