Ceserani and Kinton s the Theory of Catering 11th Edition by David Foskett, Victor Ceserani ISBN 0340939265 978-0340939260

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Product details: 

ISBN 10:  0340939265 

ISBN 13: 978-0340939260 

Author: David Foskett, Victor Ceserani 

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.

Table of contents: 

PART 1 The Hospitality Industry
1 An overview of the UK and global hospitality industry
2 Employment in the hospitality industry

PART 2 Trends and Influences
3 Food and society

PART 3 Food Commodities, Nutrition and Science
4 Food commodities
5 Elementary nutrition, food science, diet and health

PART 4 Planning, Production and Service
6 Kitchen planning, equipment, services and energy conservation
7 Production systems
8 Menu planning, development and structure
9 Food purchasing, storage and control
10 An overview of food and beverage service
11 Chemistry in the kitchen, and product development
12 Product development and manufacturing to deliver convenience in the kitchen

PART 5 Organisation and Business Development
13 Managing resources
14 Marketing, sales and customer care

PART 6 Legislation
15 Health, safety and security
16 Hygiene and food legislation

PART 7 Information and Communication Technology
17 Information and communication technology in the hospitality industry

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