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; organization 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 Center 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.
