Hospitality studies > Catering
 | Forthcoming title Culinary and Food Services Management 5.0 14033 visitsDavid Graham, Ewen Crilley, Peter CoxISBN: 9781917433686 HBK; 9781917433693 PBK; 9781917433709 PDF; 9781917433716 EPUBProvides a comprehensive framework for understanding and applying contemporary practices in culinary, food service, and hospitality operations, focusing on the cutting-edge concepts of Industry 5.0. |
 | Now available for purchase! Food and Beverage Management 6th edition 423701 visitsFor the hospitality, tourism and event industriesJohn Cousins, David Foskett, David Graham, Amy HollierISBN: 978-1-915097-25-5 HBK; 978-1-915097-26-2 PBK; 978-1-915097-27-9 eBookThis 6th edition has been updated and revised to take account of current trends within education and the HLT industries, including changes brought about by COVID and Brexit, as well the impact of the increasing use kitchen/service robotics, changes to allergen regulations and issues of sustainability and business ethics. |