The Theory of Hospitality and Catering 14th Edition by David Foskett 9781398332225 1398332224

The Theory of Hospitality and Catering 14th Edition David Foskett – Ebook Instant Download/Delivery ISBN(s): 9781398332225,9781398332959,1398332224,139833295X

Product details:

• ISBN 10:1398332224
• ISBN 13:9781398332225
• Author: David Foskett

The Theory of Hospitality and Catering, 14th Edition

Table contents:

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
Confectionery and bakery goods
Additives
Further reading
Topics for discussion
7 Basic nutrition, diet and health
Why is it important for culinary professionals to learn about nutrition?
What is nutrition?
Nutrients
The effects of cooking on nutrients
Digestion
Food and energy
Nutritional value of foods in the diet
Food additives
Catering for health
Nutrition and its role in preventing disease
Special diets
Food allergies and intolerances
Further reading
Topics for discussion
Part 4: Service
8 The service of food and beverages
The service sequence
Service methods and the customer process
Roles in food and beverage service
Provision of drinks
Designing a food service business
Designing the restaurant
Creating a customer care specification
Further reading
Topics for discussion
9 Front office and accommodation services
Classifications of accommodation
Quality management
The rooms division
Staffing and structures
Operations (front office, housekeeping and facilities)
Reservations and distribution channels
Revenue and yield management
Performance indicators
Front office design
Technology in accommodation management
New and emerging trends in hotel room technology and design
Housekeeping
Outsourcing of services
Cleaning
Laundry
Environmental considerations in accommodation management
Health and safety within accommodation
Maintenance and facilities
Security
Further reading
Topics for discussion
Part 5: Customers
10 Marketing and sales
Marketing
Market research
Market segmentation and the target market
The ‘P’ mix
Sales
Further reading
Topics for discussion
11 Customer and guest service
The importance of good customer service, and how to achieve it
Customer touchpoints
Quality challenges in hospitality and catering
Customer complaint handling
What do today’s customers want?
Employee recruitment and management
Standard operating procedures (SOPs)
Internal and external research
Ongoing and effective training
External quality schemes
Internal processes
Further reading
Topics for discussion
Part 6: People and management
12 Human resource and talent management
Leadership and management
Key skills for management
Communication and information
Managing labour as a resource
Core functions of HR management
Managing diversity
Further reading
Topics for discussion
Part 7: Legislation and safety
13 Employment law in the hospitality and catering industry
Workers and employees
Legislation protecting workers in the UK
Employment legislation
Disciplinary and grievance procedures
Further reading
Topics for discussion
14 Food safety
Why is food safety important?
What is required under UK/EU food safety legislation?
Food poisoning and its prevention
Food spoilage and food preservation
Keeping food safe
Personal hygiene
A clean and hygienic food environment
Pests
Kitchen premises and food safety
HACCP and food safety management systems
Food safety training
Further reading
Topics for discussion
15 Allergies and allergens
Allergen legislation
Allergenic hazards
Further reading
Topics for discussion
16 Health, safety and security
Introduction
Causes of accidents and injuries in the workplace
Accident prevention
Using safety signage
First aid
Fire prevention and preparedness
Health and safety legislation
Enforcing health and safety legislation in the workplace
Health and safety management
Risk assessment
Health and safety information for employees
Staff facilities and welfare
Security of staff, customers and visitors
Health, safety and security: a summary
Further reading
Topics for discussion

People also search:

the theory of hospitality and catering

the theory of hospitality and catering pdf

the theory of hospitality and catering thirteenth edition pdf

the theory of hospitality and catering by david foskett

the theory of hospitality and catering 14th edition pdf