Theory of Catering

The tenth edition of this highly successful textbook has updated areas including a complete re-working of the meat section together with new photographs from British Meat and the inclusion of a brand new section on promotion and media relations.The first part of the book presents an overivew of the hospitality industry, including current business trends, as well as the latest information on products and menus. There is also extensive coverage of topics such as kitchen planning and design, nutrition and hygiene, marketing and pricing andsupervisory skills.The colour section has been enlarged and features many new and modern images. Significant new developments such as contract catering and cruise ship catering are covered, whilst the menu chpater has been brought right up to date.