by Ronald Kinton, Victor Ceserani, David Foskett, Pedro Ducar Maluenda · Editorial Acribia, S.A. · tapa blanda · ISBN 9788420009063
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«Teoría del catering» is the hospitality manual by Kinton, Ceserani, Foskett and Ducar Maluenda, published in paperback by Editorial Acribia (552 pages).
Manual on the catering industry: nutrition, food, menu planning, purchasing, storage and control, promotion and customer service. It also includes catering technology (equipment, service, systems and computing) and legislation, health, hygiene and industrial relations, with a guide for study and employment.
First edition published in April 2000. Corresponds to the eighth English edition and contains numerous colour illustrations.
Intended for catering students and professionals who want a practical and up-to-date view of the sector.
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