Ceserani and Kinton’s The Theory of Catering

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Ceserani and Kinton’s The Theory of Catering is a core text for every hospitality and catering student, covering key aspects of current courses from NVQ to degree level, and presenting the theory necessary to competent professional practice. This latest 11th edition has been comprehensively revised to reflect changes in the industry, including new hygiene standards. The content is divided into seven parts covering:  the hospitality industry as a whole; current influences and trends; food commodities, nutrition and science; planning, production and service; organization and business development; legislation; and ICT (now expanded). A list of appropriate websites and further references are also included. DVD-ROM features include: interactive knowledge quizzes; videos about the hospitality and catering industry; useful weblinks. Both authors have written best-selling books, Professor Foskett was Catering Educator of the Year 2004. About The Author Professor David Foskett MBE FHCIMA is a best-selling author and Catering Educator of the Year 2004. He is Associate Dean and Head of School at the London School of Tourism, Hospitality and Leisure at Thames Valley University. Professor 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 Hotel keeping and Catering at Ealing College of Higher Education (now Thames Valley University). Table of Content Part 1: The hospitality industry An overview of the UK and global hospitality industry Employment in the hospitality industry Part 2: Trends and influencesFood and society Part 3: Food commodities, nutrition and science Food commodities Elementary nutrition, food science, diet and health Part 4: Planning, production and serviceKitchen 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 Production 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 and safety Hygiene and food legislation Part 7: Information and communication technology Information and communication technology in the hospitality industry