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Item Details
| Title:
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THE THEORY OF HOSPITALITY AND CATERING
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| By: |
David Foskett, Patricia Paskins, Neil Rippington |
| Format: |
Paperback |
| List price:
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£0.00 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
1444123769 |
| ISBN 13: |
9781444123760 |
| Publisher: |
HODDER EDUCATION |
| Pub. date: |
27 May, 2011 |
| Edition: |
12th Revised edition |
| Pages: |
448 |
| Description: |
Trust this leading textbook to guide you through your requirements as you train at a supervisory level in the hospitality industry. |
| Synopsis: |
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 |
| Illustrations: |
400 |
| Publication: |
UK |
| Imprint: |
Hodder Education |
| Returns: |
Returnable |
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