Foskett, D.|Ceserani, V.|Kinton,  R. <br/><br/>
The theory of catering 

 - 10th ed 
 - London  Hodder  & Stoughton  2003 
 - iv, 596p. 
<br/><br/> Gives an o overview on the hospitality, industry including current business trends, as well as the information on products and menus. Covers on kitchen planning and design, nutrition and hygiene, marketing and pricing and supervisory skills 
<br/><br/><label>ISBN: </label>0-340-85041-8 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Industry|Food|Nutrition|Production
<br/><br/><label>LC Class. No.: </label>WA 695  F67 2003