The theory of catering / Ronald Kinton, Victor Ceserani, David Foskett.
By: Kinton, Ronald
.
Contributor(s): Ceserani, Victor | Foskett, David.
Material type: 
BookPublisher: London : Hodder & Stoughton Educational, 1999Edition: 9th ed.Description: iv, 548 p. : ill. (some col.), ports. (some col.) ; 25 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 0340725125; 9780340725122.Subject(s): Food industry and trade | Hospitality industry | Food service management | Travel and Tourism | Travel guides: restaurants, cafes, inns, bars | Hotel & catering trades | Hospitality & service industries | For GSVQ (General Scottish Vocational Qualification) | For GNVQ (General National Vocational Qualification) | For NVQ / SVQ (National / Scottish Vocational Qualification)DDC classification: 642.4 KIN Summary: Aimed at catering students this book covers all key aspects of modern catering syllabuses, presenting the theory necessary for professional catering practice.
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| General lending | MTU Kerry North Campus Library First Floor Main | 642.4 KIN (Browse shelf(Opens below)) | Available | 38888000802144 |
Browsing MTU Kerry North Campus Library shelves, Shelving location: First Floor Main Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| 642.4 KIN The theory of catering / | 642.4 KIN The theory of catering / | 642.4 KIN The theory of catering / | 642.4 KIN The theory of catering / | 642.4 KIN The theory of catering / | 642.4 NIN Menu planning, design, and evaluation : managing for appeal and profit / | 642.4 NIN Menu planning, design, and evaluation : managing for appeal and profit / |
Enhanced descriptions from Syndetics:
This core text for hospitality and catering students has been restructured and updated to provide a guide to product knowledge, menu planning, nutrition and hygiene, and supervisory and management skills. It is suitable for NVQ, GNVQ, diploma and degree courses.
Previous ed.: 1995.
Includes index.
Aimed at catering students this book covers all key aspects of modern catering syllabuses, presenting the theory necessary for professional catering practice.
Table of contents provided by Syndetics
- 1 The Hospitality Industry
- 2 Trends and Influences
- 3 Food Commodities, Nutrition and Science
- 4 Planning, Production and Service
- 5 Organisation and Business Development
- 6 Legislation