Theory of Catering
ISBN No. 9780340850411
No.of pages 608
The tenth edition of this highly successful textbook builds on the quality of the previous editions and has been updated and re-written to ensure it is completely up-to-date. It is an essential reading for students undertaking NVQs in food preparation and cookery. Specific areas that have been updated include reference to new legislature and bodies (e.g. Food Standards Agency, Hospitality Training Foundation, Hygiene Laws), a complete re-working of the Meat section together with new photographs from British Meat, and the inclusion of a brand new section regarding promotion and media relations. The first part of the book presents an overview of the hospitality industry, including current business trends, as well as the latest information on products and menus. There is also extensive coverage of topics such as kitchen planning and design, nutrition and hygiene, marketing and pricing and supervisory skills. The colour section has been enlarged and features many new and modern images. Significant new developments such as contract catering and cruise ship catering are covered, whilst the menu chapter has been brought right up-to-date.
Table of contents1 - The Hospitality Industry; 2 - Trends and Influences; 3 - Food Commodities, Nutrition and Science; 4 - Planning, Production and Service; 5 - Organisation and Business Development; 6 - Legislation
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