Ceserani and Kinton's the Theory of Catering

by Foskett, David; Ceserani, Victor

• ISBN13: 9780340939260
• ISBN10: 0340939265
• Edition: 11th
• Format: Paperback
• Copyright: 2007-09-27
• Publisher: Hodder Education Publishers

Summary

Ceserani and Kinton's The Theory of Catering is a core text for every hospitality and catering student, delivering a comprehensive overview of the industry as a whole and presenting the theory necessary for competent professional practice. The content follows the food chain through its naturalpath, from commodity and its science, through delivery from the supplier, storage, preparation and production, to final service to the waiting customer.First published in 1964, this latest 11th edition has been comprehensively revised to reflect changes in the industry, including the new hygiene standards introduced in January 2006 and up-to-date information on the new licensing laws. The content continues to be divided into six parts covering, inturn: the hospitality industry as a whole, including current influences and trends; food commodities, nutrition and science; planning, production and service; organisation and business development; and legislation.The companion CD-ROM, a new feature for this edition, includes a Knowledge Quiz facility that enables students to test their knowledge of catering theory as they work through the book and their course, and prepare for examinations and assessment, while the Resource Centre makes available all thephotos and digital artwork, tables and charts from the book that students can drop into essays, reports and presentations, helping them to complete their coursework and enhance the quality and presentation of what they produce.

Author Biography

Professor David Foskett MBE FHCIMA is a best-selling author and Catering Educator of the Year 2004. He is Associate Dean of the London School of Tourism, Hospitality and Leisure at Thames Valley University. Victor Ceserani MBE CPA MBA FHCIMA is the world-renowned co-author, with Ronald Kinton, of Practical Cookery. He was formerly Head of the School of Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University).

Table of Contents

The hospitality industry

An overview of the UK and global hospitality industry

Employment in the hospitality industry

Trends and influences

Food and society

Food commodities, nutrition and science

Food commodities

Basic nutrition, food science, diet and health

Planning, production and service

Kitchen planning, equipment, service and energy conservation

Production systems

Menu planning, development and structure

Food purchasing, storage and control

An overview of food and beverage service

Chemistry in the kitchen and product development

Organisation and business development

Managing resources

Marketing, sales and customer care

Legislation

Health and safety

Hygiene and food legislation

Information and communication technology in the hospitality industry

Table of Contents provided by Publisher. All Rights Reserved.