Ceserani & Kinton's the theory of catering / David Foskett, Victor Ceserani.
Material type: TextPublication details: London : Hodder Arnold, 2007.Edition: 11th edDescription: 344 p. : ill. (some col.) ; 25 cmISBN:- 9780340939260 (pbk.) :
- 9780340939260 (pbk.)
- Theory of catering
- 641.5 FOS
- TP370
Item type | Current library | Call number | Vol info | Copy number | Status | Date due | Barcode | |
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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.