SYNOPSIS

This is a new edition of the cornerstone textbook for all hospitality and catering students. The Theory of Hospitality and Catering, 12/e, is the only book that provides a complete overview of the hospitality and catering industry from commodity and science through delivery from the supplier, storage, preparation, production and final service to the waiting customer.

TABLE OF CONTENTS

Part I. The Hospitality Industry
Part II. Food Commodities, Nutrition and Science
Part III. Planning, Production and Service
Part IV. Organization and Business Development
Part V. Legislation 

ABOUT THE AUTHOR/S

"Professor David Foskett is Head of School at the London School of Hospitality and Tourism at Thames Valley University. He was awarded Catering Educator of the year 2004 and in 2008, received France's Agricultural Order of Merit for his work promoting French food and food education.
Patricia Paskins is a Hospitality Lecturer and Work-Based Learning Fellow at London School of Hospitality and Tourism at Thames Valley University. "