The Theory of Hospitality and Catering, 14th Edition
€ 66,90
Informação do Produto
| ISBN | 9781398332959 |
|---|---|
| Autores | Andrew Pennington, Neil Rippington, Patricia Paskins, Professor David Foskett |
| Editora | Hachette Learning |
| Formato | Capa mole |
| Número de páginas | 424 |
| Peso (kg) | 1,048 |
| Data de Publicação | 30/07/2021 |
| Preço (iva excl.) | € 63,11 |
| Imposto | € 3,79 |
| Preço (iva inc.) | € 66,90 |
| Disponibilidade | 6 unidades em armazém externo |
Descrição do Produto
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.