Machine derived contents note: PART 1 The Hospitality Industry 1 -- 1 An overview of the UK and global hospitality industry 1 -- 2 Employment in the hospitality industry 46 -- 3 Food and society 62 -- PART 3 Food Commodities, Nutrition and Science 75 -- 4 Food commodities 75 -- 5 Elementary nutrition, food science, diet and health 180 -- PART 4 Planning, Production and Service 235 -- 6 Kitchen planning, equipment, services and energy conservation 235 -- 7 Production systems 304 -- 8 Menu planning, development and structure 356 -- 9 Food purchasing, storage and control 387 -- 10 An overview of food and beverage service 437 -- 11 Chemistry in the kitchen, and product development 463 -- 12 Product development and manufacturing to deliver convenience -- in the kitchen 502 -- PART 5 Organisation and Business Development 520 -- 13 Managing resources 520 -- 14 Marketing, sales and customer care 542 -- PART 6 Legislation 575 -- 15 Health, safety and security 575 -- 16 Hygiene and food legislation 614 -- PART /7 nformation and communication technology 671 -- 17 Information and communication technology in the hospitality industry 672 -- Appendix 1 Useful websites 686 -- Appendix 2 Legislation 687 -- Bibliography 689.