TY - BOOK AU - Foskett David AU - Pasins, Patricia AU - Pennington, Andrew AU - Rippington Neil AU - Macaninch Elaine TI - The theory of hospitality & catering SN - 9781398332959 AV - TX911.5 FOS PY - 2016/// PB - Hodder Education KW - Hospitality industry KW - Management KW - Cookery KW - Catering N1 - 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 N2 - 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 ER -