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The Theory of Hospitality and Catering Thirteenth Edition
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Table of Contents

  • 1: An overview of the hospitality industry
  • 2: Employment in the hospitality industry
  • 3: Food safety
  • 4: Health and safety
  • 5: Kitchen and service planning, equipment and energy use
  • 6: Food production systems
  • 7: Food commodities
  • 8: Diet and nutrition
  • 9: Menu planning
  • 10: Food purchasing and control
  • 11: Food service, beverages and service design
  • 12: Front office and accommodation
  • 13: Sales and marketing
  • 14: Customer service
  • 15: Human resource management

About the Author

David Foskett is a hospitality consultant, advising on all aspects of hospitality education and training. He was formerly Head of School at the London School of Hospitality and Tourism, University of West London. Patricia Paskins is a hospitality consultant, advising on hospitality education and training, with a focus on work-based hospitality training. She was formerly Work-Based Learning Coordinator at the London School of Hospitality and Tourism, University of West London. Andrew Pennington is Director of China Campus, Blue Mountains International Hotel Management School, Suzhou Tourism and Finance Institute Neil Rippington is Dean of the College of Food at University College Birmingham.

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