Download or read book The Theory of Hospitality and Catering 14th Edition written by David Foskett and published by Hodder Education. This book was released on 2021-08-06 with total page 1058 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 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.
Download or read book The Theory of Hospitality and Catering Thirteenth Edition written by David Foskett and published by Hodder Education. This book was released on 2016-08-01 with total page 714 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering 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.
Download or read book Catering and Hospitality Management written by Tatianna Oliverson and published by . This book was released on 2020-10 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is for all students interested in the hospitality sector. The book is intended for students who study catering and other fields related to the phenomenon of hospitality. It fills the gap in the hospitality and all associated fields. The book is aimed to increase knowledge, understanding, and changes in the hospitality industry over the years. You need a thorough understanding not just of menu planning and nutrition, but also of business aspects such as human resources management, customer service, and financial management, to be able to work as a catering manager. It also presents factors that influence the development of the hotel industry and demonstrates a positive and mass phenomenon in contemporary hospitality. The text deals with the allocation of lodging services and the quality of hospitality issues. It also covers the management of hotels, accommodation, careers, and practice as well as the working and lifestyle of the hospitality industry.
Download or read book Hospitality and Catering written by Jones and published by Thomson. This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Human Resource Management in the Hotel and Catering Industry written by M. J. Boella and published by Taylor & Francis. This book was released on 2017-06-26 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, first published in 1987, gives valuable insights into the characteristics of employment in the hotel and catering industry and useful guidance on personal techniques. It deals with fundamental issues, such as personnel policy, as well as with practical techniques. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the hospitality industry. It is suitable reading for students, line managers and personnel managers in the many different sectors of the business.
Download or read book Hospitality and Catering written by Jones and published by Thomson. This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Highly Recommended written by Trish Stott and published by Oxford. This book was released on 2004 with total page 111 pages. Available in PDF, EPUB and Kindle. Book excerpt: Highly Recommended is for younger trainees in the hospitality and catering industry who need English to deal with customers. This new edition has been completely revised to take account of innovations and changing practices within the sector. Key Features Topics reflect the real contexts trainees will encounter in their working lives. Emphasis on understanding and speaking English in practical situations. Two listening sections with accompanying tasks in every unit. Clear focus on key functional expressions and topic-related vocabulary. Activity section in each unit involving real-world communicative tasks. New review sections to check progress. Student's Book 28 topic-based units Tapescripts of the dialogues Six-language wordlist Language review section with exercises
Download or read book Improving Food and Beverage Performance written by Keith Waller and published by Taylor & Francis. This book was released on 2009-11-03 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction. Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service. Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation. Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College. He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association. He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.
Download or read book Dictionary of Hotels Tourism Catering Management written by and published by Poyser. This book was released on 1999 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: This English-Chinese vocabulary aims to cover all aspects of everyday business usage. Hotels, tourism and the catering industry are featured.
Download or read book Catering and Convention Service Survival Guide in Hotels and Casinos written by Lisa Lynn Backus and published by Business Expert Press. This book was released on 2017-05-08 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: The role of the catering and convention service manager (CCSM) is diverse and must juggle event components. This book imparts authors’ in-depth knowledge of what a CCSM does, what emotional and technical skills are required, how to relate to planners, and execute contracts. It covers communication, food and beverage information, banquet service styles, menu planning, and event space setup standards. Included are best practices of working with nonprofits, social, wedding, association, corporate, VIP, celebrity events, and tradeshows. The authors also discuss how this industry operates within casino properties. Then, the revenue upsell opportunities for all stakeholders, industry accounting, and the paperwork that pulls it all together.
Download or read book Hospitality Resource Book written by Robyn P. Watts and published by . This book was released on 2010 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Working in Hospitality Catering written by and published by VT Enterprise (Lifeskills). This book was released on 2009-05-01 with total page 29 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Hospitality and Catering written by and published by . This book was released on 1999 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Theory of Hospitality Catering written by David Foskett and published by . This book was released on 2016 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offering 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 hospitality management and culinary arts students. Supporting learning and training delivery in: ' SIT30916 Certificate III in Catering Operations ' SIT40616 Certificate IV in Catering Operations
Download or read book The Next Frontier of Restaurant Management written by Alex M. Susskind and published by Cornell University Press. This book was released on 2019-06-15 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Next Frontier of Restaurant Management brings together the latest research in hospitality studies to offer students, hospitality executives, and restaurant managers the best practices for restaurant success. Alex M. Susskind and Mark Maynard draw on their experiences as a hospitality educator and a restaurant industry leader, respectively, to guide readers through innovative articles that address specific aspects of restaurant management: * Creating and preserving a healthy company culture * Developing and upholding standards of service * Successfully navigating guest complaints to promote loyalty * Creating a desirable (and profitable) ambiance * Harnessing technology to improve guest and employee experiences * Mentoring employees Maynard and Susskind detail the implementation of effective customer management and staff training, design elements such as seating and lighting, the innovative use of data to improve the guest experience, and both consumer-oriented and operation-based technologies. They conclude with a discussion of the human factor that is the foundation of the hospitality industry and the importance of a healthy workplace culture. As Susskind and Maynard show, successful restaurants don't happen by accident.
Download or read book Managing Employee Relations in the Hotel and Catering Industry written by Rosemary Lucas and published by Burns & Oates. This book was released on 1995 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Working in Hotels and Catering written by Roy C. Wood and published by Taylor & Francis. This book was released on 1992-01 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt:
