Full Description
Trust this leading textbook to guide you through your requirements as you train at a supervisory level in the hospitality industry. The Theory of Catering has been an essential textbook for hospitality and catering students worldwide since 1964. This latest edition is revised to reflect recent changes in the industry and provides a complete overview, from commodity and science through delivery from the supplier, storage, preparation, production and final service. It is ideal for anyone training at supervisory level in the hospitality industry. - Understand challenging concepts such as budgeting and cost and operational control with our invaluable chapter on commodities - Learn the latest regulations on hygiene, food legislation and health and safety - Follow the clear mapping and alignment of content to courses in Hospitality Supervision, Professional Cookery and Foundation Degrees in Culinary Arts
Contents
Part 1global 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
