Midlands State University Library
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The theory of hospitality & catering created by David Foskett, Patricia Paskins and Andrew Pennington

By: Contributor(s): Material type: TextTextHodder Education, 2016Edition: 14th EditionDescription: xii, 393 pages: coloured illustrations; 28 cmContent type:
  • text
Media type:
  • rdamedia
Carrier type:
  • rdacarrier
ISBN:
  • 9781398332959
Other title:
  • The theory of hospitality and catering
Subject(s): LOC classification:
  • TX911.5 FOS
Contents:
Cover Book title Copyright Contents Foreword by Lord Bilimoria Foreword by Suborno Bose Acknowledgements Introduction to the 14th edition List of abbreviations Part 1: The hospitality industry 1 What do we mean by the hospitality industry? Product and service The mapping of the tourism and hospitality industries The UK hospitality industry The UK hospitality economy The hotel industry The digital world Hospitality trends The UK restaurant industry The EU hospitality industry Other types of catering establishment in the hospitality industry The globalisation of the hospitality and tourism industries Professional bodies and trade organisations Further reading Topics for discussion Part 2: Planning and logistics 2 Kitchen planning, equipment, services and energy conservation Factors influencing design Kitchen design Equipment design Kitchen equipment Large equipment Other equipment and surfaces Refrigeration and freezing equipment Dishwashers Legislation affecting equipment in the professional kitchen The servery area Miscellaneous equipment Small equipment and utensils Energy conservation and efficiency Further reading Topics for discussion 3 Production systems A strategic and methodical approach to food production and service Food production systems Centralised production Cook-chill Cook-freeze Overall benefits of cook-chill and cook-freeze Vacuum cooking (sous-vide) Other technological developments Food production planning Fast food Purchasing The assembly kitchen Quality management Further reading Topics for discussion 4 Menu planning, events and banqueting The development of the restaurant and the menu Product and recipe development Essential considerations when menu planning Types of menu The structure and design of menus Menu flexibility Menus and consumer protection Menu engineering Catering for events and functions Further reading Topics for discussion 5 Food purchasing, storage and control Food purchasing The purchasing cycle Portion control Methods of purchasing Standard purchasing specifications Cost control Food cost and operational control Organisation of control Food waste management and recycling Introduction to the organisation of resources Storekeeping Further reading Topics for discussion Part 3: Food and nutrition 6 Food commodities The study of commodities Food provenance Sustainable food Meat Meat substitutes Poultry Game Fish Vegetables Fruit Nuts Eggs Dairy products Fats and oils Cereals Sugar Non-alcoholic beverages (drinks) Alcoholic drinks Herbs and spices Condiments Colourings, flavourings and essences Grocery, delicatessen
Summary: 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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Book Batanai Library Open Shelf TX911.3.M27 FOS (Browse shelf(Opens below)) 158821 Available BK146734
Core Collection Batanai Library Core Collection TX911.3.M27 FOS (Browse shelf(Opens below)) 158820 Available BK146631
Book Book Batanai Library Open Shelf TX911.3.M27 FOS (Browse shelf(Opens below)) 158731 Available BK146636
Book Book Main Library Open Shelf TX911.3.M27 FOS (Browse shelf(Opens below)) 158819 Available BK146731

Includes bibliographical references and index.

Cover
Book title
Copyright
Contents
Foreword by Lord Bilimoria
Foreword by Suborno Bose
Acknowledgements
Introduction to the 14th edition
List of abbreviations
Part 1: The hospitality industry
1 What do we mean by the hospitality industry?
Product and service
The mapping of the tourism and hospitality industries
The UK hospitality industry
The UK hospitality economy
The hotel industry
The digital world
Hospitality trends
The UK restaurant industry
The EU hospitality industry Other types of catering establishment in the hospitality industry
The globalisation of the hospitality and tourism industries
Professional bodies and trade organisations
Further reading
Topics for discussion
Part 2: Planning and logistics
2 Kitchen planning, equipment, services and energy conservation
Factors influencing design
Kitchen design
Equipment design
Kitchen equipment
Large equipment
Other equipment and surfaces
Refrigeration and freezing equipment
Dishwashers
Legislation affecting equipment in the professional kitchen
The servery area Miscellaneous equipment
Small equipment and utensils
Energy conservation and efficiency
Further reading
Topics for discussion
3 Production systems
A strategic and methodical approach to food production and service
Food production systems
Centralised production
Cook-chill
Cook-freeze
Overall benefits of cook-chill and cook-freeze
Vacuum cooking (sous-vide)
Other technological developments
Food production planning
Fast food
Purchasing
The assembly kitchen
Quality management
Further reading
Topics for discussion 4 Menu planning, events and banqueting
The development of the restaurant and the menu
Product and recipe development
Essential considerations when menu planning
Types of menu
The structure and design of menus
Menu flexibility
Menus and consumer protection
Menu engineering
Catering for events and functions
Further reading
Topics for discussion
5 Food purchasing, storage and control
Food purchasing
The purchasing cycle
Portion control
Methods of purchasing
Standard purchasing specifications
Cost control
Food cost and operational control Organisation of control
Food waste management and recycling
Introduction to the organisation of resources
Storekeeping
Further reading
Topics for discussion
Part 3: Food and nutrition
6 Food commodities
The study of commodities
Food provenance
Sustainable food
Meat
Meat substitutes
Poultry
Game
Fish
Vegetables
Fruit
Nuts
Eggs
Dairy products
Fats and oils
Cereals
Sugar
Non-alcoholic beverages (drinks)
Alcoholic drinks
Herbs and spices
Condiments
Colourings, flavourings and essences
Grocery, delicatessen

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.

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