Ceserani and Kinton's the theory of catering / David Foskett and Victor Ceserani.

ISBN:

9780340939260

Title:

Author:

Foskett, David, 1951-

Personal Author:

Foskett, David, 1951-

Edition:

11th ed.

Publication Information:

London : Hodder Arnold, 2007.

Physical Description:

xi, 705 p. : ill. (some col.) ; 25 cm. + 1 CD-ROM (4 3/4 in.)

General Note:

Rev. ed. of: The theory of catering / Ronald Kinton, Victor Ceserani. 5th ed. 1984.

Contents:

Machine derived contents note: PART 1 The Hospitality Industry 1 -- 1 An overview of the UK and global hospitality industry 1 -- 2 Employment in the hospitality industry 46 -- 3 Food and society 62 -- PART 3 Food Commodities, Nutrition and Science 75 -- 4 Food commodities 75 -- 5 Elementary nutrition, food science, diet and health 180 -- PART 4 Planning, Production and Service 235 -- 6 Kitchen planning, equipment, services and energy conservation 235 -- 7 Production systems 304 -- 8 Menu planning, development and structure 356 -- 9 Food purchasing, storage and control 387 -- 10 An overview of food and beverage service 437 -- 11 Chemistry in the kitchen, and product development 463 -- 12 Product development and manufacturing to deliver convenience -- in the kitchen 502 -- PART 5 Organisation and Business Development 520 -- 13 Managing resources 520 -- 14 Marketing, sales and customer care 542 -- PART 6 Legislation 575 -- 15 Health, safety and security 575 -- 16 Hygiene and food legislation 614 -- PART /7 nformation and communication technology 671 -- 17 Information and communication technology in the hospitality industry 672 -- Appendix 1 Useful websites 686 -- Appendix 2 Legislation 687 -- Bibliography 689.

Subject Term:

Food service.

Caterers and catering.

Food industry and trade.

Hospitality industry.

Food service management.

Added Author:

Ceserani, Victor.

Format:

Books

Electronic Access:

Table of contents only http://www.loc.gov/catdir/toc/fy0805/2008270701.html

Publication Date:

2007

Publication Information:

London : Hodder Arnold, 2007.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95 FOS	Week loan	1	Standard shelving location	Searching... Unknown
CD 647.95 FOS	CD-ROM	1	Standard shelving location	Searching... Unknown

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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 natural path, 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, in turn: the hospitality industry as a whole, including current influences and trends; food commodities, nutrition and science; planning, production and service; organization and business development; and legislation. S/NVQ and VRQ mapping grids are included for ease of use. The companion digital resource, a new feature for this edition, includes 16 video clips highlighting key aspects of the industry and 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. The Resource Center makes available all the photos 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 Notes

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).

Part 1 The hospitality industry

An overview of the UK and global hospitality industry

Employment in the hospitality industry

Part 2 Trends and influences

Food and society

Part 3 Food commodities, nutrition and science

Food commodities

Basic nutrition, food science, diet and health

Part 4 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

Part 5 Organisation and business development

Managing resources

Marketing, sales and customer care

Part 6 Legislation

Health and safety

Hygiene and food legislation

Information and communication technology in the hospitality industry

Available:*

Bound With These Titles

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Summary

Summary

Author Notes

Table of Contents