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Ceserani & Kinton's The Theory of Catering 11th Edition Dynamic Learning Network Edition
David Foskett, Victor Ceserani
£352.50 (inc VAT)
ISBN:
9780340941768
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Summary:
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 licence:
- 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.
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- Full networkable access to one and a half hours of video covering key theory areas such as kitchen planning, customer service, health and safety and food hygiene
- Activity worksheets covering every topic in the book, suitable for use in theory lessons or as homework, with answers provided
- Interactive knowledge quiz to test students' understanding of the theory
- Interactive activities teaching about cuts of meat and linked to the chapter on commodities
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Table of Contents:
 Part 1: The hospitality industry
An overview of the UK and global hospitality industry
Employment in the hospitality industry
Part 2: Trends and influences
Food and society
Part 3: Food commodities, nutrition and science
Food commodities
Basic nutrition, food science, diet and health
Part 4: Planning, production and service
Kitchen 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
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
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About the Author(s):
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.
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 Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University).
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Readership:
Catering and hospitality tutors using the book with students
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