Foskett, DavidPaskins, Patricia
Hodder Education (London, 2016) (eng) English9781471865237Unknown13th ed.FOOD SERVICE MANAGEMENT; UnknownOffering 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.
Physical dimension
vii, 392 p.28 cm.ill.
Summary / review / table of contents
Part 1: The hospitality industry
1. An overview of the UK and global hospitality industry
2. Employment in the hospitality industry
Part 2: Trends and influences
3. Food and society
Part 3: Food commodities, nutrition and science
4. Food commodities
5. Elementary nutrition, food science, diet and health
Part 4: Planning, production and service
6. Kitchen planning, equipment, service and energy conservation
7. Production systems
8. Menu planning, development and structure
9. Food purchasing, storage and control
10. Accommodation
11. An overview of food and beverage service
12. Chemistry in the kitchen and product development
Part 5: Organisation and business development
13. Managing resources
14. Marketing, sales and customer care
Part 6: Legislation
15. Health, safety and security
16. Hygiene and food legislation
Part 7: Information and communication technology
17. ICT in the hospitality industry