Hospitality & Catering

Our Hospitality and Catering titles form the educational backbone for most students and professional chefs.

Our flagship publication, Practical Cookery has been the number one catering textbook for the last 40 years and this has recently been backed up by The International Cuisine Series, which offers exceptional coverage of the main international cuisines.

Other bestselling publications include The Theory of Catering now in its eleventh edition and Advanced Practical Cookery, fourth edition.

Featured Titles

Practical Cookery Eleventh Edition John Campbell, Professor David Foskett & Victor Ceserani Written by leading figures in the catering industry and catering education, the new edition is reassuringly familiar yet has been thoroughly updated and underpinned by a host of new resources to support centres in the delivery of NVQ and VRQ Level 2 courses. More details about Practical Cookery, Eleventh Edition...

Ceserani and Kinton's The Theory of Catering Eleventh Edition Professor David Foskett & Victor Ceserani This brand new edition of Ceserani and Kinton's Theory of Catering has been fully updated and now includes a CD-ROM in the back of each book, which includes videos and extra activities. There is also an institutional edition of the CD-ROM available. More details about The Theory of Catering, Eleventh Edition...

GCSE Hospitality and Catering: The Essentials Judy Gardiner & Jacqui Housley Written by at a team of experienced examiners this is the first book available for WJEC's GCSE courses in Catering and Hospitality and Catering. It is designed to support students in their studying, coursework preparation and revision for final exams. More details about GCSE Hospitality and Catering...