The theory of catering - Ronald Kinton and Victor Ceserani

This text is a counterpart to the authors' highly successful 'Practical Cookery' and covers the needs of students preparing for the examinations of the City & Guilds of London Institute, the Ordinary National Diploma in Hotel & Catering Operations, the Higher National Diploma in Hotel & Catering Administration and the Membership examinations of the Hotel, Catering, and Institutional Management Association.

As in previous editions the authors have not attempted to write a comprehensive book but rather to set out a simple outline as a basis for further study.

In this way they hope that it may assist students studying at all levels, and, in order to help those who wish to engage in studies of greater depth, further references are suggested where appropriate.

• • The authors stress once again the importance of studying the theory of catering related closely to practical situations in order to gain the maximum understanding essential to a caterer.

  • Students are advised to be cost conscious at the outset in all their studies and to form the habit of keeping up to date with current prices of all commodities, equipment, labour and overheads. A trained inbuilt awareness of costs is an important factor in the making of a successful caterer.

  • Many black and white photographs have been added to this edition to highlight important areas of the text.