The theory of catering / Ronald Kinton, Victor Ceserani, David Foskett.

ISBN:

9780340725122

Title:

Author:

Kinton, Ronald.

Personal Author:

Kinton, Ronald.

Edition:

9th ed.

Publication Information:

London : Hodder & Stoughton Educational, 1999.

Physical Description:

iv, 548 p. : ill. (some col.), ports. (some col.) ; 25 cm.

General Note:

Previous ed.: 1995.

Includes index.

Subject Term:

Food industry and trade.

Hospitality industry.

Food service management.

Added Author:

Ceserani, Victor.

Foskett, David, 1951-

Format:

Books

Publication Date:

1999

Publication Information:

London : Hodder & Stoughton Educational, 1999.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95 KIN	Book	1	Standard shelving location	Searching... Unknown

This core text for hospitality and catering students has been restructured and updated to provide a guide to product knowledge, menu planning, nutrition and hygiene, and supervisory and management skills. It is suitable for NVQ, GNVQ, diploma and degree courses.

1 The Hospitality Industry

2 Trends and Influences

3 Food Commodities, Nutrition and Science

4 Planning, Production and Service

5 Organisation and Business Development

6 Legislation

Available:*

Bound With These Titles

On Order

Summary

Summary

Table of Contents