Trust this leading textbook to guide you through your requirements as you train at a supervisory level in the hospitality industry. The Theory of Catering has been an essential textbook for hospitality and catering students worldwide since 1964. This latest edition is revised to reflect recent changes in the industry and provides a complete overview, from commodity and science through delivery from the supplier, storage, preparation, production and final service. It is ideal for anyone training at supervisory level in the hospitality industry. - Understand challenging concepts such as budgeting and cost and operational control with our invaluable chapter on commodities - Learn the latest regulations on hygiene, food legislation and health and safety - Follow the clear mapping and alignment of content to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts
Rezensionen / Stimmen
This is 'Old Reliable'! A splendid book that is revised and updated regularly Alasdair Goldsmith, Scottish Hotel School (about the 10th edition) An excellent new edition T. Moore, Northampton College (about the 10th edition) Excellent course book - leader in the field B Fruish, Blackburn College (about the 10th edition) An excellent standard course book for all hotel and catering students. Very good updated material D Bird, Llandrillo College (about the 10th edition)
Auflage
Sprache
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Verlagsgruppe
Zielgruppe
Für die Erwachsenenbildung
Editions-Typ
Illustrationen
Maße
Höhe: 262 mm
Breite: 196 mm
Dicke: 18 mm
Gewicht
ISBN-13
978-1-4441-2376-0 (9781444123760)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Professor David Foskett MBE CMA FIH is a best-selling author. He is Head of School at the London School of Hospitality and Tourism at Thames Valley University. He was awarded Catering Educator of the Year 2004 and, in 2008, received France's Agricultural Order of Merit for his work promoting French food and food education. Patricia Paskins MHCIMA is a hospitality lecturer and Work-Based Learning Fellow at the London School of Hospitality and Tourism at Thames Valley University. Victor Ceserani MBE CPA MBA FHCIMA is a world-renowned author of catering textbooks. He was formerly Head of the School of Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University). Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant and principal examiner for the Hospitality Diploma for two major awarding bodies.
Autor*in
Freiberuflicher Redakteur
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, service and energy conservation 7. Production systems 8. Menu planning, development and structure 9. Food purchasing, storage and control 10. Accommodation 11. An overview of food and beverage service 12. Chemistry in the kitchen and product development 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. ICT in the hospitality industry
