Mehr zum Buch
Ceserani and Kinton's The Theory of Catering serves as an essential resource for hospitality and catering students, providing a thorough overview of the industry and the theoretical foundations necessary for professional practice. The text traces the food chain from commodity through delivery, storage, preparation, and production, culminating in service to the customer. Now in its 11th edition, first published in 1964, it has been extensively revised to incorporate recent industry changes, including the hygiene standards implemented in January 2006 and updated licensing laws. The book is organized into six parts, addressing the hospitality industry, food commodities, nutrition, planning, production, service, organization, business development, and relevant legislation. It includes S/NVQ and VRQ mapping grids for user convenience. A new digital resource accompanies this edition, featuring 16 video clips that highlight key industry aspects and a Knowledge Quiz to help students assess their understanding of catering theory. The Resource Center offers access to photos, digital artwork, tables, and charts from the book, enabling students to enhance their essays, reports, and presentations, thereby improving their coursework quality and presentation.
Buchkauf
Ceserani and Kinton's: The Theory of Catering 11th Edition, Professor David Foskett, Victor Ceserani
- Sprache
- Erscheinungsdatum
- 2007
- Einband
- (Paperback),
- Buchzustand
- Gebraucht - Gut
- Preis
- 6,49 €inkl. MwSt.
Keiner hat bisher bewertet.
- Titel
- Ceserani and Kinton's: The Theory of Catering 11th Edition
- Sprache
- Englisch
- Autor*innen
- Professor David Foskett, Victor Ceserani
- Erscheinungsdatum
- 2007
- Einband
- Paperback
- Seitenzahl
- 705
- ISBN10
- 0340939265
- ISBN13
- 9780340939260
- Reihe
- Schlagwörter
- Ökonomie
- Beschreibung
- Ceserani and Kinton's The Theory of Catering serves as an essential resource for hospitality and catering students, providing a thorough overview of the industry and the theoretical foundations necessary for professional practice. The text traces the food chain from commodity through delivery, storage, preparation, and production, culminating in service to the customer. Now in its 11th edition, first published in 1964, it has been extensively revised to incorporate recent industry changes, including the hygiene standards implemented in January 2006 and updated licensing laws. The book is organized into six parts, addressing the hospitality industry, food commodities, nutrition, planning, production, service, organization, business development, and relevant legislation. It includes S/NVQ and VRQ mapping grids for user convenience. A new digital resource accompanies this edition, featuring 16 video clips that highlight key industry aspects and a Knowledge Quiz to help students assess their understanding of catering theory. The Resource Center offers access to photos, digital artwork, tables, and charts from the book, enabling students to enhance their essays, reports, and presentations, thereby improving their coursework quality and presentation.