The Theory of Hospitality and Catering

Professor David Foskett MBE CMA FIH is a best-selling author. He is Head of School at the London School of Hospitality and Tourism at Thames Valley University. He was awarded Catering Educator of the Year 2004 and, in 2008, received France's Agricultural Order of Merit for his work promoting French food and food education. Patricia Paskins MHCIMA is a hospitality lecturer and Work-Based Learning Fellow at the London School of Hospitality and Tourism at Thames Valley University. Victor Ceserani MBE CPA MBA FHCIMA is a world-renowned author of catering textbooks. He was formerly Head of the School of Hotelkeeping and Catering at Ealing College of Higher Education (now Thames Valley University). Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant and principal examiner for the Hospitality Diploma for two major awarding bodies.

Part 1: The hospitality industry 1. An overview of the UK and global hospitality industry 2. Employment in the hospitality industry Part 2: Trends and influences 3. Food and society Part 3: Food commodities, nutrition and science 4. Food commodities 5. Elementary nutrition, food science, diet and health Part 4: Planning, production and service 6. Kitchen planning, equipment, service and energy conservation 7. Production systems 8. Menu planning, development and structure 9. Food purchasing, storage and control 10. Accommodation 11. An overview of food and beverage service 12. Chemistry in the kitchen and product development Part 5: Organisation and business development 13. Managing resources 14. Marketing, sales and customer care Part 6: Legislation 15. Health, safety and security 16. Hygiene and food legislation Part 7: Information and communication technology 17. ICT in the hospitality industry