MTU Library Catalogue

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The theory of catering / David Foskett, Victor Ceserani and Ron Kinton.

By: Foskett, David, 1951-.
Contributor(s): Ceserani, Victor | Kinton, Ronald.
Material type: materialTypeLabelBookPublisher: London: Hodder Education, 2003Edition: 10th ed.Description: vi, 596 p. : ill. ; 25 cm. + pbk.Content type: text Media type: unmediated Carrier type: volumeISBN: 0340850418; 9780340850411.Subject(s): Caterers and catering | Food service | Food industry and trade | Hospitality industry | Food service management | Travel and Tourism | 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 | 642.4 KIN
Contents:
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 -- Influences of ethnic cultures -- Part 3: Food Commodities, Nutrition and Science -- Food commodities -- Elementary 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 -- Computing in the hospitality industry.
Summary: Aimed at catering students this book covers all key aspects of modern catering syllabuses, presenting the theory necessary for professional catering practice. Specific areas have been updated in this edition, and a larger colour section is included.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 642.4 (Browse shelf(Opens below)) 1 Available 00090648
General lending MTU Bishopstown Library Lending 642.4 (Browse shelf(Opens below)) 1 Available 00090649
General lending MTU Bishopstown Library Lending 642.4 (Browse shelf(Opens below)) 1 Available 00090651
General lending MTU Kerry North Campus Library First Floor Main 642.4 KIN (Browse shelf(Opens below)) 0 Available 38888000802912
Total holds: 0

Enhanced descriptions from Syndetics:

The tenth edition of this highly successful textbook has updated areas including a complete re-working of the meat section together with new photographs from British Meat and the inclusion of a brand new section on promotion and media relations.The first part of the book presents an overivew of the hospitality industry, including current business trends, as well as the latest information on products and menus. There is also extensive coverage of topics such as kitchen planning and design, nutrition and hygiene, marketing and pricing andsupervisory skills.The colour section has been enlarged and features many new and modern images. Significant new developments such as contract catering and cruise ship catering are covered, whilst the menu chpater has been brought right up to date.

Includes index.

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 -- Influences of ethnic cultures -- Part 3: Food Commodities, Nutrition and Science -- Food commodities -- Elementary 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 -- Computing in the hospitality industry.

Aimed at catering students this book covers all key aspects of modern catering syllabuses, presenting the theory necessary for professional catering practice. Specific areas have been updated in this edition, and a larger colour section is included.

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

Author notes provided by Syndetics

David Foskett is at Faculty of Hospitality, Leisure and Tourism, Thames Valley University.