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.
| ISBN | 1444123769 | | Pages | 448 | | ISBN13 | 9781444123760
(What's this?) | | Weight (grammes) | 1050 | | Publisher | Hodder Education | | Published in | London | | Imprint | Hodder Education | | Height (mm) | 262 | | Format | Paperback | | Width (mm) | 196 | | Publication date | 27 May 2011 | | Spine width (mm) | 18 | | DEWEY | 647.94 | | Academic level | Further/Higher education | | DEWEY edition | DC22 | |
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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
This is 'Old Reliable'! A splendid book that is revised and updated regularly -- Alasdair Goldsmith, Scottish Hotel School (about the 10th edition) 20030601 An excellent new edition -- T. Moore, Northampton College (about the 10th edition) 20030501 Excellent course book - leader in the field -- B Fruish, Blackburn College (about the 10th edition) 20030501 An excellent standard course book for all hotel and catering students. Very good updated material -- D Bird, Llandrillo College (about the 10th edition) 20030801
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