Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. �

Textbook on theoretical and technical aspects of the provision of meals in the hotels and restaurants, with particular reference to practices in the UK - covers

Ceserani and Kinton's The Theory of Catering is a core text for every hospitality and catering student, delivering a comprehensive overview of the industry as a

An easy-to-follow introduction to the subject which attempts to present the basic catering theories and clarifies the essential issues to be dealt with by cater

"The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious