Focusing on on-board catering services across various modes of transport such as planes, trains, and cruises, the author draws from extensive experience in high-end hospitality, including hotels and restaurants in Europe. With a career spanning decades, starting in 1976, he has also been a catering trainer and university lecturer, sharing insights into gastronomy and food and beverage management. This book offers a unique perspective on the intricacies of catering in the travel industry, blending practical knowledge with academic expertise.
