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THE THEORY OF CATERING

VICTOR CESERANI , RONALD KINTON , DAVID FOSKETT

2003

BOOK
Category

TOURISM MANAGEMENT

Abstract THE TENTH EDITION OF THIS HIGHLY SUCCESSFUL TEXTBOOK HAS UPDATED AREAS INCLUDING A COMPLETE RE-WORKING OF THE MEAT SECTION TOGETHER WITH NEW PHOTOGRAPHS FROM BRITISH MEAT AND THE INCLUSION OF A BRAND NEW SECTION ON PROMOTION AND MEDIA RELATIONS.THE FIRST PART OF THE BOOK PRESENTS AN OVERIVEW OF THE HOSPITALITY INDUSTRY, INCLUDING CURRENT BUSINESS TRENDS, AS WELL AS THE LATEST INFORMATION ON PRODUCTS AND MENUS. THERE IS ALSO EXTENSIVE COVERAGE OF TOPICS SUCH AS KITCHEN PLANNING AND DESIGN, NUTRITION AND HYGIENE, MARKETING AND PRICING AND SUPERVISORY SKILLS.THE COLOR SECTION HAS BEEN ENLARGED AND FEATURES MANY NEW AND MODERN IMAGES. SIGNIFICANT NEW DEVELOPMENTS SUCH AS CONTRACT CATERING AND CRUISE SHIP CATERING ARE COVERED, WHILST THE MENU CHAPTER HAS BEEN BROUGHT RIGHT UP TO DATE.
ISBN 0340850418
Author(s) VICTOR CESERANI , RONALD KINTON , DAVID FOSKETT
Credits
Edition 10TH ED.
Year 2003
Publisher HODDER & STOUGHTON
Type BOOK
Keywords TOURISM MANAGEMENT
Language English
Collation 596 P., 25CM

Availability and Location Reserve

Copy No Library Stack Shelf Is Reference Status Return Date
1 Limassol F 5 No Available