Ceserani and Kinton's the Theory of Catering
Eleventh Edition
ISBN13: 9780340939260ISBN10: 0340939265
Paperback,
656 pages
Aug 2007,
In Stock
Price:
$49.95 (06)See more from the series
Description
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; organization 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 Center 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.Features
- 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, colorful pictures of key commodities
- Companion digital resource, new to this edition, with videos, Knowledge Quiz, and Resource Center features
- Content that catering educators and those in the industry have relied on since 1964
About the Author(s)
Professor David Foskett MBE FHCIMA is a best-selling author and Catering Educator of the Year 2004. He is Associate Dean of the London School of Tourism, Hospitality and Leisure at Thames Valley University. Victor Ceserani MBE CPA MBA FHCIMA is the world-renowned co-author, with Ronald Kinton, of Practical Cookery . He was formerly Head of the School of Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University).
