The Theory of Catering PDF Download
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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:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Get Book Here
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: David Foskett
Publisher: Hachette UK
ISBN: 1398332224
Category : Education
Languages : en
Pages : 1058
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Book Description
Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. · Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials. · Harness the power social media and e-marketing to proactively grow your business, online visibility and engagement. · Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe experience for all customers. · Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN) · Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development and people management skills.
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: Nathan Carter
Publisher: American Mathematical Soc.
ISBN: 1470464330
Category : Education
Languages : en
Pages : 295
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Book Description
Recipient of the Mathematical Association of America's Beckenbach Book Prize in 2012! Group theory is the branch of mathematics that studies symmetry, found in crystals, art, architecture, music and many other contexts, but its beauty is lost on students when it is taught in a technical style that is difficult to understand. Visual Group Theory assumes only a high school mathematics background and covers a typical undergraduate course in group theory from a thoroughly visual perspective. The more than 300 illustrations in Visual Group Theory bring groups, subgroups, homomorphisms, products, and quotients into clear view. Every topic and theorem is accompanied with a visual demonstration of its meaning and import, from the basics of groups and subgroups through advanced structural concepts such as semidirect products and Sylow theory.
Author: Neil Fligstein
Publisher: Oxford University Press
ISBN: 0190241454
Category : History
Languages : en
Pages : 253
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Book Description
In recent years there has been an outpouring of work at the intersection of social movement thoery, organizational theory, economic, and political sociology. The problems at the core of these areas, Fligstein and McAdam argue, have a similar analytic and theoretical structure. Synthesizing much of this work, A Theory of Fields offers a general perspective on how to understand the problems related to understanding change and instability in modern, complex societies through a theory of strategic action fields.
Author: Hassler Whitney
Publisher: Princeton University Press
ISBN: 1400877571
Category : Mathematics
Languages : en
Pages : 404
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Book Description
A complete theory of integration as it appears in geometric and physical problems must include integration over oriented r-dimensional domains in n-space; both the integrand and the domain may be variable. This is the primary subject matter of the present book, designed to bring out the underlying geometric and analytic ideas and to give clear and complete proofs of the basic theorems. Originally published in 1957. The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.
Author: David Kreps
Publisher: Routledge
ISBN: 0429967160
Category : Social Science
Languages : en
Pages : 224
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Book Description
In this book, Professor Kreps presents a first course on the basic models of choice theory that underlie much of economic theory. This course, taught for several years at the Graduate School of Business, Stanford University, gives the student an introduction to the axiomatic method of economic analysis, without placing too heavy a demand on mathematical sophistication.The course begins with the basics of choice and revealed preference theory and then discusses numerical representations of ordinal preference. Models with uncertainty come next: First is von Neumann?Morgenstern utility, and then choice under uncertainty with subjective uncertainty, using the formulation of Anscombe and Aumann, and then sketching the development of Savage's classic theory. Finally, the course delves into a number of special topics, including de Finetti's theorem, modeling choice on a part of a larger problem, dynamic choice, and the empirical evidence against the classic models.
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: Paul J. Cohen
Publisher: Courier Corporation
ISBN: 0486469212
Category : Mathematics
Languages : en
Pages : 196
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Book Description
This exploration of a notorious mathematical problem is the work of the man who discovered the solution. Written by an award-winning professor at Stanford University, it employs intuitive explanations as well as detailed mathematical proofs in a self-contained treatment. This unique text and reference is suitable for students and professionals. 1966 edition. Copyright renewed 1994.
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.
