gogo
Amazon cover image
Image from Amazon.com

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

By: Contributor(s): Material type: TextTextPublication details: London : Hodder Arnold, 2007.Edition: 11th edDescription: 344 p. : ill. (some col.) ; 25 cmISBN:
  • 9780340939260 (pbk.) :
  • 9780340939260 (pbk.)
Other title:
  • Theory of catering
Subject(s): DDC classification:
  • 641.5 FOS
LOC classification:
  • TP370
Contents:
1.An overview of the UK and global hospitality industry -- 2.Employment in the hospitality industry -- 3.Food and society -- 4.Food commodities -- 5.Elementary nutrition, food science, diet and health -- 6.Kitchen planning, equipment, services and energy conservation -- 7.Production systems -- 8.Menu planning, development and structure -- 9.Food purchaasing, 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 -- 13.Managing resources -- 14.Marketing, sales and customer care -- 15.Health, safety and security -- 16.Hygiene and food legislation -- 17.Information and communication technology 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 Vol info Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 641.5 FOS (Browse shelf(Opens below)) 1 Available 207204
Long Loan TUS: Midlands, Main Library Athlone General Lending 641.5 FOS (Browse shelf(Opens below)) 1 Available 207199
Long Loan TUS: Midlands, Main Library Athlone General Lending 641.5 FOS (Browse shelf(Opens below)) 1 Available 207198
Long Loan TUS: Midlands, Main Library Athlone DVD 641.5 FOS (Browse shelf(Opens below)) DVD 106 1 Available 207200
Long Loan TUS: Midlands, Main Library Athlone DVD 641.5 FOS (Browse shelf(Opens below)) DVD 107 1 Available 207205
Long Loan TUS: Midlands, Main Library Athlone DVD 641.5 FOS (Browse shelf(Opens below)) DVD 108 1 Available 207203

Previous ed.: 2003.

Includes CD-ROM.

Includes bibliographical references and index.

1.An overview of the UK and global hospitality industry -- 2.Employment in the hospitality industry -- 3.Food and society -- 4.Food commodities -- 5.Elementary nutrition, food science, diet and health -- 6.Kitchen planning, equipment, services and energy conservation -- 7.Production systems -- 8.Menu planning, development and structure -- 9.Food purchaasing, 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 -- 13.Managing resources -- 14.Marketing, sales and customer care -- 15.Health, safety and security -- 16.Hygiene and food legislation -- 17.Information and communication technology 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.

Powered by Koha