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Author: David Foskett
Publisher: Hodder Education
ISBN: 9780340939260
Category : Cooking
Languages : en
Pages : 705
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Book Description
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 11thedition 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; organisation and business development; and legislation. The companion CD-ROM, anew feature for this edition, includes 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, while the Resource Centre 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.
Author: David Foskett
Publisher: Hodder Education
ISBN: 9780340939260
Category : Cooking
Languages : en
Pages : 705
Get Book Here
Book Description
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 11thedition 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; organisation and business development; and legislation. The companion CD-ROM, anew feature for this edition, includes 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, while the Resource Centre 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.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Textbook on theoretical and technical aspects of the provision of meals in the hotels and restaurants, with particular reference to practices in the UK - covers elementary hygiene and nutrition, equipment maintenance, food preparation and conservation, menu planning, etc., and includes definitions of French culinary terms and food commodities, etc. Bibliography pp. 387 and 388.
Author: Victor Ceserani
Publisher: John Wiley & Sons Incorporated
ISBN: 9780470233511
Category : Cooking
Languages : en
Pages : 570
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Book Description
This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.
Author: Bernard Davis
Publisher: Routledge
ISBN: 1136001220
Category : Business & Economics
Languages : en
Pages : 412
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Book Description
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
Author: David Foskett
Publisher: Hodder Education
ISBN: 9780340983997
Category : Cooking
Languages : en
Pages : 0
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Book Description
A new book designed to support Level 1 students in food preparation and cooking.
Author: David Foskett
Publisher: Hodder Education
ISBN: 1510461515
Category : Study Aids
Languages : en
Pages : 1602
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Book Description
Trust Practical Cookery: the classic recipe and reference book used to train professional chefs for over 50 years. This 14th edition of Practical Cookery is the must-have resource for every aspiring chef. It will help develop the culinary knowledge, understanding, skills and behaviours in the new Commis Chef (Level 2) apprenticeship standards and prepare apprentices and work-based learners for end-point assessment. It also supports those on NVQ programmes in Professional Cookery or Food Production and Cooking. · Covers the latest preparation, cooking and finishing techniques, as well as the classics every chef should master with over 500 reliable recipes and 1,000 photographs. · Provides clear illustration of how dishes should look with close-up finished shots for every recipe, and clear step-by-step sequences to master techniques. · Ensures learners are fully up to date, with new content on the latest technology within the hospitality sector, up-to-date safe and hygienic working requirements, and new content on costing and yield control. · Helps assess knowledge and understanding with a new 'Know it' feature that will support preparation for professional discussions or knowledge tests. · Allows students to showcase the practical skills required for assessment with new 'Show it' activities. · Encourages apprentices to think about how they have demonstrated professional behaviours with new reflective 'Live it' activities.
Author: Victor Ceserani
Publisher: Hodder Education
ISBN: 9780340630761
Category : Caterers and catering
Languages : en
Pages : 251
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Book Description
Author: Eunice Taylor
Publisher:
ISBN: 9780333471906
Category : Business
Languages : en
Pages : 432
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Book Description
An easy-to-follow introduction to the subject which attempts to present the basic catering theories and clarifies the essential issues to be dealt with by caterers.
Author: David Foskett
Publisher: Oxford University Press, USA
ISBN: 9780340941768
Category : Caterers and catering
Languages : en
Pages : 0
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Book Description
Ceserani and Kinton's The Theory of Catering Tutor Resource gives tutors full networkable rights to all the material provided on the CD in the student book, and more. This CD-ROM includes valuable resources for teaching students about the industry in an engaging manner. Unique to the Tutor Resource are: - activity worksheets linked to every chapter and significant topic in the book - activities linked to each of the fifteen video clips - answers to all the activities. This resource also includes the following material from the CD in the student book, provided here with a network license: - interactive quiz questions for every chapter of the book - interactive exercises on cuts of meat - video clips to reinforce key learning points from the book - tables, diagrams, and photos from the book, for use in coursework - useful web links.
Author: Victor Ceserani
Publisher: Hodder Education
ISBN: 9780340611531
Category : Cookery
Languages : en
Pages : 555
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Book Description
