Authors: Professor David Foskett, Victor Foskett

Number of Pages: 447

Publication Date: 2007

ISBN13: 9780340939260

Cover: Paperback + DVD-ROM

Ceserani and Kinton's The Theory of Catering is a core text for every hospitality and catering student, delivering a comprehensive overview of the industry as a whole and presenting the theory necessary for competent professional practice. The content follows the food chain through its natural path, from commodity and its science, through delivery from the supplier, storage, preparation and production, to final service to the waiting customer.

First published in 1964, this latest 11th edition has been comprehensively revised to reflect changes in the industry, including the new hygiene standards introduced in January 2006 and up-to-date information on the new licensing laws. The content continues to be divided into six parts covering, in turn: the hospitality industry as a whole, including current influences and trends; food commodities, nutrition and science; planning, production and service; organisation and business development; and legislation. S/NVQ and VRQ mapping grids are included for ease of use.

The companion digital resource, a new feature for this edition, includes 16 video clips highlighting key aspects of the industry and a Knowledge Quiz facility that enables students to test their knowledge of catering theory as they work through the book and their course, and prepare for examinations and assessment. The Resource Centre makes available all the photos and digital artwork, tables and charts from the book that students can drop into essays, reports and presentations, helping them to complete their coursework and enhance the quality and presentation of what they produce.

• The only book that covers the catering theory requirements for those studying to be chefs, waiters or managers at levels 2, 3 and 4
• Up-to-date on legislation in all key areas, e.g. new food hygiene standards (January 2006), new licensing laws
• All chapters are consistent with awarding body course requirements
• Brand new easy-to-follow layout, now in full colour, with clear, colourful pictures of key commodities
• Companion digital resource on DVD-ROM, new to this edition, with videos, Knowledge Quiz and Resource Centre features
• Content that catering educators and those in the industry have relied on since 1964

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
Information and communication technology in the hospitality industry