Table of contents for Ceserani and Kinton's the theory of catering / David Foskett and Victor Ceserani.


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PART 1 The Hospitality Industry                                                   1
1     An overview of the UK and global hospitality industry                      1
2     Employment in the hospitality industry                                    46
3     Food and society                                                          62
PART 3 Food Commodities, Nutrition and Science                                   75
4     Food commodities                                                          75
5     Elementary nutrition, food science, diet and health                      180
PART 4 Planning, Production and Service                                         235
6     Kitchen planning, equipment, services and energy conservation            235
7     Production systems                                                       304
8     Menu planning, development and structure                                 356
9     Food purchasing, storage and control                                     387
10     An overview of food and beverage service                                 437
11     Chemistry in the kitchen, and product development                        463
12     Product development and manufacturing to deliver convenience
in the kitchen                                                           502
PART 5 Organisation and Business Development                                    520
13     Managing resources                                                       520
14     Marketing, sales and customer care                                       542
PART 6 Legislation                                                              575
15     Health, safety and security                                              575
16     Hygiene and food legislation                                             614
PART /7 nformation and communication technology                                 671
17     Information and communication technology in the hospitality industry     672
Appendix 1 Useful websites                                                      686
Appendix 2 Legislation                                                          687
Bibliography                                                                    689



Library of Congress subject headings for this publication: Caterers and catering, Food service