Service on a Plate: a must-have title for academics, students and food service managers

A very readable title that examines contract catering's beginnings and looks to its future
A very readable new title that examines contract catering’s beginnings and looks to its future

Service on a Plate – The Story of Contract Catering is a new hospitality title that is essential reading for anyone studying, or working in, hospitality and food service. It reveals the unexpected twists and turns in a sector that has created more millionaires than any other part of the UK’s hospitality industry!

Co-authors Miles Quest FIH and Jim Cartwright, chairman of Dine Contract Catering, examine the sector’s lively beginnings in the chop houses and Livery Halls of Victorian London, its increasing relevance through two world wars, and the ensuing boardroom coups and takeovers in what has become a multi-billion pound industry. Today, contract catering employs over 110,000 people in the UK and is firmly embedded in many sectors including leisure, the military, healthcare and education.

“We have written a book about the industry for the industry and I hope it will both interest and entertain those who are working in it as well as encourage young people to grow their careers in contract catering,” says Jim Cartwright.

“There has been a great deal of noise recently about the increasing career opportunities in the hospitality industry and about a lack of skilled people to fill them.  At a time when many are struggling to find jobs after leaving education, the contract catering sector offers a dynamic career that has led many to a personal fortune.”

This book brings to life a sector which has provided many thousands of people with a highly successful career path and extraordinary opportunities for professional and personal growth.

Recognising the importance of Service on a Plate to budding hospitality professionals, Nestlé Professional® has provided copies of the book to catering colleges across the UK, but the Institute recommends the title to managers with an interest in the sector, for use in hospitality and business management libraries, and in academic programmes because it provides a well-written and enjoyable look at contract catering’s history and, perhaps more importantly, highlights how canny hospitality professionals recognised opportunities, strategised, and built an integral sector that now spans the globe. The book is sponsored by Dine Contract Catering Ltd and is published by H2O Publishing.

To get your copy of Service on a Plate – The Story of Contract Catering, go to Amazon www.amazon.co.uk

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Author: Institute of Hospitality

Established in 1938, the Institute is the international professional membership body for managers and aspiring managers who work or study in the hospitality, leisure and tourism industries. We help more than 10,000 hospitality professionals in 100 countries grow their knowledge, professional profile and expertise offering a wide range of high quality membership services such as targeted and regular industry networking events, hospitality qualifications and extensive online quality resources such as free management guides, Hospitality magazine, webinars, ebooks and ejournals. To learn more about our many member benefits, view our website or email membership@instituteofhospitality.org