by Ronald Kinton, Victor Ceserani, David Foskett · Hodder Arnold · tapa blanda · ISBN 9780340850411
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«Theory of Catering» is the hospitality manual by Ronald Kinton, Victor Ceserani and David Foskett, published by Hodder Arnold in paperback (608 pages).
Hospitality manual covering industry trends, products and menus, kitchen planning, nutrition, hygiene, marketing, pricing and supervisory skills. The tenth edition updates the meat section, adds a section on promotion and media relations, and covers contract catering and cruise ship catering.
Tenth edition of the manual, published in May 2003 in English. The meat section has been rewritten with new photographs from British Meat and the menu chapter has been updated.
Aimed at hospitality students and professionals, especially those pursuing vocational qualifications such as NVQ, SVQ 3 or GNVQ.
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