Theory of Catering - Brossura

Kinton, Ronald

3,32

31 valutazioni di Goodreads

Brossura

ISBN 10: 0340850418 ISBN 13: 9780340850411

Casa editrice: Hodder Arnold, 2003

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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 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.

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Recensione:

This is 'Old Reliable'! A splendid book that is revised and updated regularly (Alasdair Goldsmith, Scottish Hotel School, Univers 2003-06-01)

An excellent new edition (T. Moore, Northampton College 2003-05-01)

Excellent course book - leader in the field (B Fruish, Blackburn College 2003-05-01)

An excellent standard course book for all hotel and catering students. Very good updated material (D Bird, Llandrillo College 2003-08-01)

L'autore:

Victor Ceserani, Ronald Kinton and David Foskett are experienced educationalists and examiners with a sterling reputation as authors in this field. David Foskett is Associate Dean in the faculty of Hospitality, Leisure and Tourism at Thames Valley University.

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