The Theory of Hospitality and Catering, 14th Edition PDF Download

Author: David Foskett
Publisher: Hodder Education
ISBN: 1398332224
Category : Education
Languages : en
Pages : 1058

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Book Description
Prepare students for assessment and further professional development with a wealth of contemporary case studies from around the world, referencing key trends. · Discover how to integrate sustainability and environmental improvements into kitchens and eating spaces, helping to increase energy conservation and boost your green credentials. · Harness the power social media and e-marketing to proactively grow your business, online visibility and engagement. · Ensure best practice is followed where food allergies and intolerances are concerned, so you can be confident you are providing a safe experience for all customers. · Develop your understanding of nutrition and culinary medicine with a unique contribution from Elaine Macaninch, a director of Culinary Medicine UK and the co-founder of the Education and Research in Medical Nutrition Network (ERimNN) · Plan for commercial success with clear coverage of financial aspects of food and beverage management, personal development and people management skills.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 0

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Book Description
Textbook on theoretical and technical aspects of the provision of meals in the hotels and restaurants, with particular reference to practices in the UK - covers elementary hygiene and nutrition, equipment maintenance, food preparation and conservation, menu planning, etc., and includes definitions of French culinary terms and food commodities, etc. Bibliography pp. 387 and 388.

Author: David Foskett
Publisher: Hodder Education
ISBN: 9780340939260
Category : Cooking
Languages : en
Pages : 705

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Book 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 11thedition 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. The companion CD-ROM, anew feature for this edition, includes 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, while 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.

Author: Eunice Taylor
Publisher:
ISBN: 9780333471906
Category : Business
Languages : en
Pages : 432

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Book Description
An easy-to-follow introduction to the subject which attempts to present the basic catering theories and clarifies the essential issues to be dealt with by caterers.

Author: Kaleel Jamison
Publisher: Paulist Press
ISBN: 9780809141876
Category : Business & Economics
Languages : en
Pages : 88

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Book Description
The late author, one of the first women to enter the field of management consulting, experienced what she described as "nibbles"--little bites that life takes out of a person's self confidence. She offers a process for dealing with the world that moves the reader toward personal power and growth arising out of the unique values and strengths of each person.

Author: J. C. C. McKinsey
Publisher: Courier Corporation
ISBN: 0486154424
Category : Mathematics
Languages : en
Pages : 402

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Book Description
This comprehensive overview of the mathematical theory of games illustrates applications to situations involving conflicts of interest, including economic, social, political, and military contexts. Advanced calculus a prerequisite. Includes 51 figures and 8 tables. 1952 edition.

Author: Victor Ceserani
Publisher: John Wiley & Sons Incorporated
ISBN: 9780470233511
Category : Cooking
Languages : en
Pages : 570

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Book Description
This edition has been completely redesigned and updated taking into account the recent trends toward healthy catering and the attractive presentation of food. Lavish, full-color photographs illustrate the stages involved in the preparation of various recipes. Many dishes are depicted in their finished form to give readers an impression of correct presentation and service. This revision features nutritional data for the main recipes. Includes information about different types of foods and the processes of cookery along with hundreds of classic recipes. Many ingredients are given alternatives to comply with the principles of healthy eating.

Author: Alan Sears
Publisher: University of Toronto Press
ISBN: 1442600977
Category : Social Science
Languages : en
Pages : 249

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Book Description
This highly original and compelling book offers an introduction to the art and science of social inquiry, including the theoretical and methodological frameworks that support that inquiry. The new edition offers coverage of post-modernism and Indigenous ways of knowing, as well as a discussion of the research process and how to communicate arguments effectively. The result is a book that blends the best of earlier editions with updates that provide a strong foundation in critical thinking, rooted in the social sciences but relevant across disciplines.

Author: Sony Bode
Publisher: Atlantic Publishing Company
ISBN: 0910627223
Category : Caterers and catering
Languages : en
Pages : 146

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Book Description
"The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up to date and pertinent information." -- Amazon.com viewed February 8, 2021.

Author: Steven Weisler
Publisher: MIT Press
ISBN: 9780262731256
Category : Language Arts & Disciplines
Languages : en
Pages : 370

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Book Description
Along with coverage of phonics, phonology, morphology, semantics and syntax, the text covers more unconventional topics including language and culture, and language evolution."--BOOK JACKET.