The Theory of Hospitality and Catering 12th Edition

Paperback

Published: 27/05/2011

Extent: 448 pages

Illustrations: 400

 

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Summary:

A new edition of the cornerstone textbook for all hospitality and catering students, The Theory of Hospitality and Catering, 12th edition, is the only book that provides a complete overview of the hospitality and catering industry from commodity and science through delivery from the supplier, storage, preparation, production and final service to the waiting customer.

 

Since 1964, The Theory of Catering, along with Practical Cookery, has been one of the essential textbooks for hospitality and catering students in the UK and overseas. Considered a flagship text by catering educators worldwide, this is an essential handbook for anyone training at supervisory level in the hospitality industry. Completely revised to reflect changes in the industry, features of the book include:

 

• A unique and detailed chapter on commodities - the only one available


• Essential and accessible information on cost and operational control and budgeting


• Up-to-date information on hygiene and food legislation and health and safety - essential for anyone training or working at supervisory management level


• Clear mapping and focus of contents to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts.

 

• The only comprehensive overview of the hospitality and catering industry available.
• A unique 100 page chapter on commodities: the only source of commodity information to exist in any student book and hugely valued by tutors.
• Essential and accessible information on cost and operational control and budgeting - one of the most challenging topics for students at Levels 3 and 4.
• Up-to-date information on hygiene and food legislation and health and safety - essential info for anyone training or working at supervisory management level.
• Clear mapping and alignment of contents to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts.
• The only core text available for Foundation Degree students.

Table of Contents:
Part 1: The hospitality industry
1. An overview of the UK and global hospitality industry
2. Employment in the hospitality industry
Part 2: Trends and influences
3. Food and society
Part 3: Food commodities, nutrition and science
4. Food commodities
5. Elementary nutrition, food science, diet and health
Part 4: Planning, production and service
6. Kitchen planning, equipment, service and energy conservation
7. Production systems
8. Menu planning, development and structure
9. Food purchasing, storage and control
10. Accommodation
11. An overview of food and beverage service
12. Chemistry in the kitchen and product development
Part 5: Organisation and business development
13. Managing resources
14. Marketing, sales and customer care
Part 6: Legislation
15. Health, safety and security
16. Hygiene and food legislation
Part 7: Information and communication technology
17. ICT in the hospitality industry

About the Author(s):
Professor David Foskett MBE CMA FIH is a best-selling author. He is Head of School at the London School of Hospitality and Tourism at Thames Valley University. He was awarded Catering Educator of the Year 2004 and, in 2008, received France's Agricultural Order of Merit for his work promoting French food and food education.

Patricia Paskins MHCIMA is a hospitality lecturer and Work-Based Learning Fellow at the London School of Hospitality and Tourism at Thames Valley University.

Victor Ceserani MBE CPA MBA FHCIMA is a world-renowned author of catering textbooks. He was formerly Head of the School of Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University).

Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant and principal examiner for the Hospitality Diploma for two major awarding bodies.

Readership:
Students taking NVQ/Diploma in Professional Cookery, NVQ/BTEC Hospitality Supervision, foundation degree Culinary Arts, NVQ Level 3 Food and Drink Manufacturing Operations or Diploma in Hospitality an

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