Theory of Hospitality and Catering, 14th Edition

Students will learn how to integrate sustainability and environmental improvements into kitchens and eating spaces, harness the power of social media and e-marketing to proactively grow their business, ensure best practice is followed for food allergies and intolerances, and develop their understanding of nutrition and culinary medicine. They will also plan for commercial success with coverage of financial aspects, personal development, and people management skills.

\n Format: Paperback / softback
\n Length: 424 pages
\n Publication date: 30 July 2021
\n Publisher: Hodder Education
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Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends.

Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials.

Harness the power of social media and e-marketing to proactively grow your business, online visibility, and engagement.

Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe experience for all customers.

Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN).

Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development, and people management skills.

\n Weight: 1050g\n
Dimension: 277 x 214 x 16 (mm)\n
ISBN-13: 9781398332959\n \n