The Theory of Hospitality and Catering, 14th Edition PDF Download
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Author: David Foskett
Publisher: Hachette UK
ISBN: 1398332224
Category : Education
Languages : en
Pages : 1058
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Book Description
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.
Author: David Foskett
Publisher: Hachette UK
ISBN: 1398332224
Category : Education
Languages : en
Pages : 1058
Get Book Here
Book Description
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.
Author: M. J. Boella
Publisher: Taylor & Francis
ISBN: 1351970968
Category : Business & Economics
Languages : en
Pages : 287
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Book Description
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.
Author: Tatianna Oliverson
Publisher:
ISBN: 9781645340591
Category :
Languages : en
Pages : 288
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Book Description
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.
Author: Micah Solomon
Publisher: SelectBooks, Inc.
ISBN: 159079379X
Category : Business & Economics
Languages : en
Pages : 191
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Book Description
Success in today’s rapidly changing hospitality industry depends on understanding the desires of guests of all ages, from seniors and boomers to the newly dominant millennial generation of travelers. Help has arrived with a compulsively-readable new standard, The Heart of Hospitality: Great Hotel and Restaurant Leaders Share Their Secrets by Micah Solomon, with a foreword by The Ritz-Carlton Hotel Company’s president and COO Herve Humler. This up-to-the-minute resource delivers the closely guarded customer experience secrets and on-trend customer service insights of today’s top hoteliers, restaurateurs, and masters of hospitality management including: Four Seasons Chairman Isadore Sharp: How to build an unsinkable company culture Union Square Hospitality Group CEO Danny Meyer: His secrets of hiring, onboarding, training, and more Tom Colicchio (Craft Restaurants, Top Chef): How to create a customer-centric customer experience in a chef-centric restaurant Virgin Hotels CEO Raul Leal: How Virgin Hotels created its innovative, future-friendly hospitality approach Ritz-Carlton President and COO Herve Humler: How to engage today’s new breed of luxury travelers Double-five-star chef and hotelier Patrick O’Connell (The Inn at Little Washington) shares the secrets of creating hospitality connections Designer David Rockwell on the secrets of building millennial-friendly restaurants and hotel spaces (W, Nobu, Andaz) that resonate with today’s travelers Restaurateur Traci Des Jardins on building a “narcissism-free” hospitality culture Legendary chef Eric Ripert’s principles of creating a great guest experiences, simultaneously within a single dining room. The Heart of Hospitality is a hospitality management resource like no other, put together by leading customer service expert Micah Solomon. Filled with exclusive, first-hand stories and wisdom from the top professionals in the industry, The Heart of Hospitality is an essential hospitality industry resource. As Ritz-Carlton President and COO Herve Humler says in his foreword to the book, “If you want to create and sustain a level of service so memorable that it becomes an unbeatable competitive advantage, you’ll find the secrets here.”
Author: Trish Stott
Publisher: Oxford
ISBN: 9780194574631
Category : Foreign Language Study
Languages : en
Pages : 111
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Book Description
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
Author: Judy Gardiner
Publisher: Hachette UK
ISBN: 1444166867
Category : Business & Economics
Languages : en
Pages : 327
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Book Description
Completely revised and updated for WJEC's new courses in GCSE Hospitality and Catering, this book is designed to support students throughout their study, coursework preparation and revision for final exams. The book is packed with all the information that students will need for the course and has been expanded to provide more knowledge in some key areas. All the information is presented in a colourful, uncomplicated and concise fashion. It is illustrated with photos and cartoons throughout, bringing the subject alive, as well as hands-on activities and revision questions to ensure your students are suitably prepared for the course. Additional information on topics including job roles, customer care, environmental issues and healthy eating guidelines Assessment advice that reflects the new specifications Exemplar exam questions and answers with exam advice Written by experienced examiners who understand exactly what students need to succeed The first book available for GCSE Hospitality and Catering (Single and Double Award) An ideal resource to support BTEC First in Hospitality and the new Diploma in Hospitality
Author:
Publisher: Poyser
ISBN: 9781901659085
Category : Caterers and catering
Languages : en
Pages : 561
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Book Description
This English-Chinese vocabulary aims to cover all aspects of everyday business usage. Hotels, tourism and the catering industry are featured.
Author: Alison Palmer
Publisher: Hachette UK
ISBN: 1913963977
Category : Business & Economics
Languages : en
Pages : 278
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Book Description
This best-selling Student Book has been completely revised and updated to match the new Hospitality and Catering Level 1/2 (Technical Award) specification, for first teaching from September 2022. Written by renowned author Anita Tull and reviewed by experienced teacher and examiner Alison Palmer, this engaging student book will support students through their Level 1/2 course. What's new in the 2nd Edition? - Structure and content fully updated to match the new specification precisely. - Completely new assessment sections in line with the new specification. - New content throughout, including extensive new material covering the additional skills and techniques now required for 2.3 Food preparation and cooking techniques. - Content re-organised under new specification Unit and Topic headings and numbering making it easy for students to follow. - New Specification stems signposting to clearly show students which sections of information they need to 'know'; 'know and understand'; 'be aware of' and 'be able to'. - Recipes and Commodities sections available for FREE online. What have we retained? - Language and design tailored to the learning needs of Level 1 and Level 2 students. - Visually stimulating layout to help ensure students engage with the content in a meaningful way, making it highly accessible for lower ability students. - Practical activities together with learning features such as `Put it into Practice' and `Scenarios' to help students translate their knowledge and understanding to the world of work. - Short and extended answer style questions throughout to help prepare students for assessment. - Stretch and challenge activities encourage students to work towards achieving a higher grade, making them particularly useful for higher ability students. - FREE suggested answers to Activities, end of topic Practice questions/Stretch and challenge activities from the new edition, available online. When used in conjunction with our bestselling Study and Revision Guide students will have an unrivalled suite of resources to help them excel with their study of Hospitality and Catering.
Author: Rosemary Lucas
Publisher: Burns & Oates
ISBN:
Category : Business & Economics
Languages : en
Pages : 350
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Book Description
Author: Cath Senker
Publisher: Evans Brothers
ISBN: 0237540096
Category : Caterers and catering
Languages : en
Pages : 50
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Book Description
This title gives young people an inside view of how their studies relate to the working world. This one focuses on working in the hospitality and catering field. Gives an overview of a range of key jobs in the industry, discusses skills needed, typical training etc.and gives personal diary entries from real people in the workplace, including both pluses and minuses of working in this area.
