The theory of hospitality & catering : for levels 3 and 4

Cover
Contents
Foreword
Acknowledgements
Reasons to come to Booker
Introduction to the 12th edition
Qualification mapping grids
Part 1 The hospitality industry
	1. An overview of the UK and global hospitality industry
	2. Employment in the hospitality industry
Part 2 Food commodities, nutrition and science
	3. Food commodities
	4. Basic nutrition, diet and health
Part 3 Planning, production and service
	5. Kitchen planning, equipment, services and energy conservation
	6. Production systems
	7. Menu planning, development and structure
	8. Food purchasing, storage and control
	9. An overview of food and beverage service, and food service design
Part 4 Organisation and business development
	10. Managing resources
	11. Marketing, sales and customer care
	12. Accommodation management
Part 5 Legislation
	13. Health, safety and security
	14. Food safety and food safety legislation
Appendix: Useful websites
Index
	A
	B
	C
	D
	E
	F
	G
	H
	I
	J
	K
	L
	M
	N
	O
	P
	Q
	R
	S
	T
	U
	V
	W
	Y
	Z