Frequently Bought Together
Customers Who Bought This Item Also Bought
by David Foskett
|
Advanced Practical Cookery: A Textbook for Education and Industry by John Campbell |
by John Cousins
|
by Bernard Davis
|
by Ann Bulleid
|
Product details
Would you like to update product info or give feedback on images?
|
Customers Viewing This Page May Be Interested in These Sponsored Links(What is this?) |
Product Description
Review
This is 'Old Reliable'! A splendid book that is revised and updated regularly
(Alasdair Goldsmith, Scottish Hotel School (about the 10th edition) )
An excellent new edition
(T. Moore, Northampton College (about the 10th edition) )
Excellent course book - leader in the field
(B Fruish, Blackburn College (about the 10th edition) )
An excellent standard course book for all hotel and catering students. Very good updated material
(D Bird, Llandrillo College (about the 10th edition) )
(Alasdair Goldsmith, Scottish Hotel School (about the 10th edition) )
An excellent new edition
(T. Moore, Northampton College (about the 10th edition) )
Excellent course book - leader in the field
(B Fruish, Blackburn College (about the 10th edition) )
An excellent standard course book for all hotel and catering students. Very good updated material
(D Bird, Llandrillo College (about the 10th edition) )
Product 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; organisation 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 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. (20030501)
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; organisation 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 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. (20030501)
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product)
|
What Do Customers Ultimately Buy After Viewing This Item?
 |
65% buy the item featured on this page: Ceserani and Kinton's the Theory of Catering ((Book & CD-ROM))£20.69 |
 |
20% buy Practical Cookery (Book & DVD) £19.53 |
 |
6% buy Advanced Practical Cookery: A Textbook for Education and Industry £24.19 |
 |
5% buy Theory of Catering |
Customer Reviews
|
There are no customer reviews yet.
|
|||
|
Video reviews
|
 |
Customer Discussions
|
This product's forum
Active discussions in related forums
|
Related forums
|
Listmania!
Look for similar items by category
Look for similar items by subject
Feedback
- Would you like to update product info or give feedback on images?
- I am the Author, and I want to comment on my book.
- I am the Publisher, and I want to comment on this book.
Your Recent History
(What's this?)|
After viewing product detail pages or search results, look here to find an easy way to navigate back to pages you are interested in. |
