Prof. David FoskettOBE · MBE · CMA · FIH
Publications

Textbooks that teach the profession

Co-authored works spanning Practical Cookery Levels 1–3, Theory of Hospitality and Catering, Food and Beverage Management and Hospitality Supervision — more than two million copies sold and in use across 140 countries.

Practical Cookery — professional hospitality textbook
Multiple editions

Practical Cookery

Co-authored with Victor Ceserani, John Campbell and others

The definitive practical handbook for professional cookery students globally. Structured around craft technique, commodity knowledge and kitchen discipline, it remains the reference text for professional cookery qualifications and apprenticeship programmes.

  • Craft technique
  • Commodities
  • Kitchen practice
  • Assessment-ready recipes
The Theory of Hospitality and Catering — professional hospitality textbook
13+ editions

The Theory of Hospitality and Catering

Co-authored with Patricia Paskins, Neil Rippington and others

Considered the flagship cornerstone text for hospitality supervision, operational control, commodities and culinary management. Successive editions have tracked the industry's evolution — from food safety regimes and cost control to sustainability and digital operations.

  • Supervision
  • Operational control
  • Food science
  • Culinary management
The books

Published titles

Learning tools & resources

Beyond the printed page

Student workbooks & activity guides

Structured tasks aligned to vocational assessment criteria.

Lecturer resources

Scheme-of-work support, teaching notes and assessment mapping.

Digital editions

E-book and online editions used by colleges and universities worldwide.

Titles are available through academic publishers and international educational distributors. For institutional adoption, bulk orders or edition enquiries, please use the contact page.