Theory of Catering - 11th Edition

The Theory of Catering is the core textbook for every hospitality and catering candidate. This tenth edition has been revised to reflect changes in the industry with each chapter being thoroughly updated.

New material includes Genetically Modified foods and the influence of the media.

The first part of the book gives a comprehensive overview of the hospitality industry, including current business trends and influences, as well as up to date information on products and menus. There is also extensive coverage of topics such as kitchen planning, marketing and pricing, and supervisory skills.

David Foskett, Victor Ceserani, Ronald Kinton