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The theory of hospitality & catering
Paperback
€60.90
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- Book Synopsis
- 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.
- About The Author
- David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London.
- Product Details
-
- ISBN
- 9781398332959
- Format
- Paperback
- Publisher
- Hodder Education, (30 July 2021)
- Number of Pages
- 424
- Weight
- 1171 grams
- Language
- English
- Dimensions
- 274 x 212 x 22 mm
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