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9780333665558

Practical Professional Catering Management

by
  • ISBN13:

    9780333665558

  • ISBN10:

    0333665554

  • Edition: 2nd
  • Format: Paperback
  • Copyright: 2000-03-15
  • Publisher: ITP (Manual)

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Summary

Practical Professional Catering Management is essential reference reading for anyone wanting to understand exactly how to set up and run a catering business or service. It has stood the test of time because of its solid, reliable factual data developed around the chronological sequence of catering operations. Its practical approach is in contrast to many of its newer competitors who offer more generalized theories.
-- Packed with examples of good practice and logical thinking.
-- Covers the complete catering cycle for every kind of hotel and catering establishment.
-- Invaluable for newcomers to the profession.
-- Companion volume to the classic Practical Professional Cookery, now in its third edition.

Table of Contents

List of plates
x
List of figures
xi
Preface xv
Introduction xvii
Acknowledgements xviii
The catering and hotel industry
1(10)
Outline of the industry
Historical background
Tourism
Future challenges
Challenge to restaurateurs
The catering cycle
11(5)
The consumer and the market
Formulation of policy
Interpretation of demand
Convergence of facilities
Provisioning
Production and distribution
Control of costs and revenue
Monitoring consumer satisfaction
The consumer and the market
16(10)
Human needs and nourishment
Regulatory functions
The senses
Humans and society
The market
Marketing catering products
Feasibility studies
Formulation of policy
26(9)
Organisational structure
Management
Aims and objectives
The policy
Specific policy applications
Policy procedures
Interpretation of demand
35(13)
The menu as a marketing tool
Gastronomic considerations
Menu planning
The language of the menu
Menu compilation
Daily meals
Cost distribution of menus
Design and production of menus and wine lists
Convergence of facilities I - Planning the areas
48(20)
Computer-aided design
General points of planning
The planning team
The sequence of planning
Planning strategy
Allocation of space
Planning the areas
The function of the kitchen and its ancillary areas
Convergence of facilities II - Equipment
68(42)
Overall needs analysis
Cost and budget influences
Equipment construction and manufacture
Ordering equipment
Kitchen equipment
Dining-room equipment
Equipment for bars and customer amenity areas
Equipping the ancillary areas
Convergence of facilities III - Fuels, services, safety and hygiene
110(14)
Environmental issues
Energy conservation policy
Fuels
Fuel applications
Water supplies
Ventilation
Waste disposal
Safety
Food hygiene
Personal hygiene
Cleaning materials
Fire prevention
Provisioning I - Commodities
124(58)
Purchasing specifications
Meat
Beef
Veal
Lamb
Mutton
Pork
Bacon
Offals
Poultry
Game birds
Game animals
Fish
Shellfish
Vegetables
Fruits
Nuts
Dairy produce
Fats and oils
Meat substitutes
Condiments and seasoning agents
Essences, flavourings and colourings
Confectionery goods
Sweetening agents
Beverages
Cereals
Delicatessen and speciality goods
Charcuterie
Value-added foods
Auxiliary items
Provisioning II - Wines, spirits and beverages
182(43)
Wine
The wines of France
The wines of Germany
The wines of Italy
The wines of Spain
The wines of Portugal
The wines of Australia
The wines of New Zealand
The wines of South Africa
The wines of the United States of America
The wines of South America
The wines of Eastern Europe
The wines of England
The wines of other countries
Organic wine
Spirits
Liqueurs
Aperitifis
Beer
Cider and perry
Non-alcoholic drinks
Bitters
Cigars
Planning the wine list
Cellar and bar stock control
Laying down stocks
Promoting beverage sales
Provisioning III - Purchasing, storage and issuing
225(25)
Purchasing
The buyer
The principles of purchasing
Methods of buying
Standard purchasing specifications
Sources of supply
Receipt of goods
Storages
Physical requirements of stores
Refrigeration
Prevention of contamination
Stores equipment
Rotation of stock
Stock levels
Stores control documents
Stocktaking and valuation
Security of stock and stores premises
Stores issuing
Payment of accounts
Electronic control
Production and distribution I - Organisation and operation
250(29)
Organisation
Types of authority relationships
The role of management
The kitchen
Kitchen organisation
Kitchen staff
Kitchen routine
Productivity
Continuous production techniques
The dining-room
Dining-room staff
Methods of food and beverage service
Routine of the dining-room
The bars
Ancillary areas
Production and distribution II - Specialised operations
279(19)
Industrial catering
Hospital catering
Catering in educational institutes
Catering for the elderly
Leisure catering
Catering for travellers
Catering for the armed forces
Catering in prisons
Food in public houses
Members' clubs
Banqueting
On-location catering
Vending
Fast-food chains
Production and distribution III - Catering systems
298(7)
Definition of catering systems
Types of systems
The sequence of operation
Continuous production systems
Food service systems
Brand name systems
Control of costs and revenues
305(20)
Costing
Catering costs
Control of materials
Control of food costs
Control of alcoholic beverages
Pricing by the gross profit method
Pricing by the unitary control method
Control of labour costs
Control of overheads
Control of revenue
Departmental control
Analysis of sales
Monitoring consumer satisfaction
325(11)
Application of consumer satisfaction
Customer loyalty
Customer questionnaires
Product evaluation procedures
Food leftovers
Quality control
Budgetary control
Quality management
336(5)
Quality concepts
Defining quality
The perceptual gap
Quality control
Official dimensions of quality
Personnel, training and education
341(10)
Training: the historical background
Methods of staff training
National Vocational Qualifications (NVQs)
General National Vocational Qualifications (GNVQs)
Modern Apprenticeships
Higher National Diplomas
HCIMA courses
Catering degree courses
International qualifications
Staff management
Appendix: Genetically modified (GM) foods 351(2)
Index 353

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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