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

By: Foskett, David, 1951-.
Contributor(s): Ceserani, Victor.
Material type: materialTypeLabelBookPublisher: London : Hodder Arnold, 2007Edition: 11th ed.Description: 1 v. : ill. (some col.) ; 25 cm.ISBN: 9780340939260 ; 0340939265 .Subject(s): Caterers and catering | Food industry and trade | Hospitality industry | Food service managementDDC classification: 647.95
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 -- 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, services 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 -- Product development and manufacturing to deliver convenience in the kitchen -- Part 5: Organisation and business development -- Managing resources -- Marketing, sales and customer care -- Part 6: Legislation -- Health, safety and security -- Hygiene and food legislation -- Part 7: Information and communication technology -- Information and communication technology in the hospitality industry.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 647.95 (Browse shelf(Opens below)) 1 Available 00156232
General lending MTU Bishopstown Library Lending 647.95 (Browse shelf(Opens below)) 1 Available 00106784
General lending MTU Bishopstown Library Lending 647.95 (Browse shelf(Opens below)) 1 Available 00106786
Total holds: 0

Enhanced descriptions from Syndetics:

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.

Previous ed.: 2003.

Bibliography: (page 689) and 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 -- 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, services 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 -- Product development and manufacturing to deliver convenience in the kitchen -- Part 5: Organisation and business development -- Managing resources -- Marketing, sales and customer care -- Part 6: Legislation -- Health, safety and security -- Hygiene and food legislation -- Part 7: Information and communication technology -- Information and communication technology in the hospitality industry.

CIT Module HOSP 6004 - Core reading.

CIT Module BIOL 6019 - Core reading.

Table of contents provided by Syndetics

  • 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

Author notes provided by Syndetics

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).
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