Theory of Catering

499 Pages·1992·43.08 MB·English

by  Ronald Kinton, Victor Ceserani, D. Foskett

The Theory of

THE THEORY OF CATERING

THE THEORY OF
CATERING

Ronald Kiston Bid (Hons), FHCIMA

Rormerly of
Gurnets College, College of Education
for Teachers in Further and Higher Education

Victor Ceserani MBE, CPA, MBA, FHCIMA

Formerly Head of
The School of Hotelkeeping and Catering,
Ealing College of Higher Education

Professor David Foskctt BEd (Hons), MHCIMA

Director of Hospitality Education aud Training
Polytecimic of West London

Seventh Edition

Hodder & Stoughton

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Contents

Introduction to seventh edition 9

About the authors 9
‘Acknowledgmencs 10

PART ONE TIE CATERING INDUSTRY 11

1 Inézoduction to the catering industry 12
Definition of the cacering industry 12
Various types of catering establishments 12
Weltarc catering 15
Residential establishments 26
Catering for industry (indnsteial catering) 26

2 Foodandscciety 31
‘Anintraduction to food and saciery 31
Some factors which affect what we eat 31
Ideas about food 32
Images of food 33,

Resources 33
influences 34
Food changes in British society 36

3. Influences of ethnic cultures 38
Introduction to ethnic cookery 38
Refigiousinfluences 38
Furopean cookery 40
‘Mediterranean and Middle Eastern 43
American 44
Mexican and South American 45
Caribbean 45
Indian, Pakistani and Bangladeshi 45
Chinese 46

spanese 47

South East Asian 48

African 48
6 THE TIIORY OF CATERING

PART TWO FOOD AND THE CATERER 49
4 Food commodities 50

1 Meat St 13 Cereals 139
2 Offal 68 14 Raising agents 144
3 Poultey 73 1S Soger 146
4 Game 79 16 Beverayes 147
5 Fish 96 17 Pulses 159
6 Vegetables 110 48 Herbs 160
7 Fruits M7 19 Spices 164
8 Nuts 123 20 Condiments 172
9 Fags 124 21 Colourings, avoncings,
10 Milk 124 essences 176
11 Harsandoils 132 22 Grocery, delicatessen 180
32 Chose 136 23° Confectionery and bakery

goods 189

$- Elementary nutrition, food science and food preservation 196
Food and mutricnts 196 Food requirements 210
Proteins 198 Basal metabolism 210
Fas 20 Value of foodsia the diet 211
Carbohydrates 202 Balanced dier and healthy
Viumins 203 eating 217
Mineral elements 206 Food additives 218
Waer 208 Food spoilage 219

The cooking of aucrients 208 Methods of preservation 221

6 Meme planning 229
Introduction "229
Kinds of menus 230
Seeueture of menus 233
Planning the menu 235
Writing menus in French 236
Examples of different menus 248

7 Foud purchasing, storage and control 268
Porchasing of commodities | 268
Portion comecol 269
Methods of purchasing 273
‘Thestandard recipe | 274
Cost contral 275
Food cost and aperational conteol 278
Storekecping 231

8 Promotion axdselling 294
Introduction v9 promotion and selling 24
Service of food | 297
Types of fond service 297
PART THREE CATERING TECHNOLOGY 303

9 Kitchen planing 304
Design of the kitchen 364
Kitchen organisation 306
‘Working methods 308
Role and func:ion of personnel of a traditional kitchen 313
Kitchen supervision 320

10 Catering equipment 327
Introduction 327
Large equipment 328
‘Mechanical equipment 343
Food provasing equipment 344
Refrigeration 351
Small equipment and ucensils 356

1 Catering services 365
Gas 365
Hlecwiciy 372
Comparison of fuels 377
Energy conservation 378
Water 380

12 Catering systems 392
Introduccion 392
Standards of hygione | 393
Cook-chill, system 395
Cook-fresze system 400
‘Grerall benefits of conk-chillicook-feeeze 402
Sousvide 404
Centralised production — aa introduction 406
Small centralised operations 408

13 Computers in catering 409
Introduction 409
Carering controls 412
Hotel management software 422
Glossary 423
PART FOUR LEGISLATION AND THE CATERER

14 Health and safery 426
Legislation 426
Environmental Health Officer 427
‘Accidents 427
‘Accident prevention 429
Firseaid 432
fire precautions 434
Useof portable freexsinguishers. 437

15 Hygiene 440
Personal bysiene 440
Kircken bygiene 446
Food bypene 453,
Food Hygiene Regulations 473
Food Hygicne Regulations 1990 475,
Sunimary of food hygiene 476
Definition of terms 17?

16 Industrial relations 479
Introduction 479
Legak aspects 479
Glossary 482

1? Guide to study and employment 483
Inteoduction | 485
Soearseful studying 486
Evaluation procedures 486
Examination advice 448
‘Obtaining employment and building a career 489

INDEX 493

425