{"product_id":"theory-of-hospitality-and-catering-14th-edition","title":"Theory of Hospitality and Catering, 14th Edition","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cblockquote\u003e\n\u003cbr\u003eStudents 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. \u003c\/blockquote\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\\n                                                            \u003cstrong\u003eFormat\u003c\/strong\u003e: Paperback \/ softback\u003cbr\u003e\\n                              \u003cstrong\u003eLength\u003c\/strong\u003e: 424 pages\u003cbr\u003e\\n                              \u003cstrong\u003ePublication date\u003c\/strong\u003e: 30 July 2021\u003cbr\u003e\\n                              \u003cstrong\u003ePublisher\u003c\/strong\u003e: Hodder Education\u003cbr\u003e\\n                          \u003c\/p\u003e\u003cp\u003e\u003cbr\u003ePrepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends.\u003cbr\u003e\u003cbr\u003eDiscover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials.\u003cbr\u003e\u003cbr\u003eHarness the power of social media and e-marketing to proactively grow your business, online visibility, and engagement.\u003cbr\u003e\u003cbr\u003eEnsure 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.\u003cbr\u003e\u003cbr\u003eDevelop 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).\u003cbr\u003e\u003cbr\u003ePlan for commercial success with clear coverage of financial aspects of food and beverage management, personal development, and people management skills.\u003c\/p\u003e\u003cp\u003e\\n                            \u003cstrong\u003eWeight\u003c\/strong\u003e: 1050g\\n                            \u003cbr\u003e\u003cstrong\u003eDimension\u003c\/strong\u003e: 277 x 214 x 16 (mm)\\n                            \u003cbr\u003e\u003cstrong\u003eISBN-13\u003c\/strong\u003e: 9781398332959\\n                            \\n                          \u003c\/p\u003e","brand":"Professor David Foskett,Patricia Paskins,Andrew Pennington,Neil Rippington","offers":[{"title":"Paperback \/ softback","offer_id":44098536308986,"sku":"9781398332959","price":40.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0522\/4297\/2845\/products\/0e181c8c42f6b7e18446fbb3ca2484a5.jpg?v=1632972041","url":"https:\/\/shulphink.com\/products\/theory-of-hospitality-and-catering-14th-edition","provider":"Shulph Ink","version":"1.0","type":"link"}