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See below for a selection of the latest books from Hotel & catering trades category. Presented with a red border are the Hotel & catering trades books that have been lovingly read and reviewed by the experts at Lovereading. With expert reading recommendations made by people with a passion for books and some unique features Lovereading will help you find great Hotel & catering trades books and those from many more genres to read that will keep you inspired and entertained. And it's all free!
This book, divided in ten chapters, deals with topics like significance of food hygiene, quality and safety in hospitality industry, food microbiology, various microorganisms & their growth, causes and prevention of foodborne diseases. It explains the concept of purchase, receiving and storage of food ingredients in food service establishments, hygienic handling of food in food service operations. It also includes topics like personal hygiene, safety issues in catering establishments like fire & accident prevention/control and first-aid. It highlights how locations for catering outlet are selected and planned from sanitation point of view. It further deals with topics like cleaning & disinfection of premises, dishwashing, cleaning agents, pest control, importance of water, waste and sewage disposal. Various food laws and regulations like international regulations pertaining to food and new food laws of India (Food Safety and Standard Act, 2006), Prevention of Food Adulteration Act, 1954 and other national & international food regulations are given in detail. It discusses food adulteration and its method of detection & control, and focuses on concepts of labeling & traceability and types & trends in packaging. It deals with Quality Assurance, Codex Alimentarius, GHP, GMP TQM, ISO 9000, ISO 14000, ISO 22000 and its importance, quality and international food standards. The concept of HACCP and its applications in food establishments are explained in detail. It highlights genetically modified food, its safety concerns and advantages & disadvantages, role of biotechnology & food security, risk assessment and risk management of food. For further reference readers may refer to HACCP: Applications and its Challenges another book by the same author and publisher. Salient Features: Explores key elements of food safety & quality with fundamental theoretical concepts & techniques for food operation in hospitality sector. Deals with latest food safety techniques, food laws, regulations, practices and standards followed worldwide. Emerging international issue of concern in food sector.
Adoption of Hazard Analysis Critical Control Point (HACCP) system for production of safe food is gaining momentum in the food industry. HACCP is a scientific system to identify, monitor, and control contamination risks in food industry. This book addresses the demands of the hotel industry in the new millennium. Educators who are preparing professionals for roles as food & beverage managers, chefs and general managers in hotels are required to meet the challenges of operations, technology, training, international laws practices and applications. This book will encourage and support researchers to conduct meaningful studies on Food & Hotels which is one of the fastest growing industries in India. This book will be of interest to a wide readership, to food scientists in industry, in research institutes, and in consultancy, food auditors & HACCP Certification trainers and to government officials and advisors. It is an essential reading for students in hotel management, food science and environmental/home science courses. Salient Features: comprehensively designed to be handbook for HACCP for its application in food sector. helpful as reference book for undergraduate, postgraduate students and researchers. fills vacuum of unavailability of book on HACCP in Indian context. explains the application of HACCP in hotels and challenges associated with it with the help of survey conducted in NCR Delhi.
Written by leading food author Anita Tull, this practical study and revision guide combines clear and colourful presentation with the essential information you need to prepare for your exam and develop and apply the skills you need for the Controlled Assessment Task. // Supporting you throughout your course, this guide is the ideal companion for the best-selling Hospitality and Catering student book, also by Anita Tull. // All Learning Outcomes and Assessment Criteria from the WJEC specification are clearly referenced. // Activities help you apply and test your knowledge. // Key terms you need to include in your assessment are defined throughout. // In Unit 1, end of chapter 'check your knowledge' and e-assessment practice questions enable you to test yourself and provide plenty of practice for the assessment (answers and guidance available online). // Unit 2 helps support you in applying the knowledge you have learned from Unit 1 and prepares you for the Controlled Assessment Task (CAT), providing guidance for presenting evidence together with example answers and assessor commentary.
An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people working in the food service industry. This handy reference contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies. It discusses the special dietary needs of those with autism, celiac disease, diabetes, lactose intolerance, and phenylketonuria (PKU), as well as diets for people who are vegetarian or vegan. The former manager of Product Development and Special Diets for Walt Disney World (R) Resort and an experienced trainer, the author goes through step-by-step processes for the kitchen and front of the house. Reviewing the main foods that cause allergic reactions-eggs, milk, peanuts and tree nuts, fish and shellfish, soy, wheat, and corn-he explains how to identify the ingredients, by-products, and derivatives in food labels. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers ideas on reviewing kitchen procedures to identify ways to prevent cross-contact and cross-contamination of food. Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking for and serving those with food allergies and special dietary needs. Using basic terminology, this book is suitable for home cooks as well. Videos of the author working in the kitchen can be found on his Youtube channel. He also maintains a website at
Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide to Charcuterie demonstrates how to transform lesser quality meats and organ meats into enjoyable and beautiful foods, including bacon, ham, sausage, terrines, galantines, pates, and confit. Chef Jacques Brevery presents a complete collection of recipes and information from his career, some of which he learned from his mentors over the years. The book is designed as a reference for beginning chefs, providing them with accurate recipes for classic preparations as well as new ideas that will allow them to expand and improve their portfolio of recipes. The book also presents helpful charts and tables as well as useful conversion and substitution guides. As the interest in this ancient skill is being revived today, charcuterie requires more than just a daily performance of routine tasks. Chefs must understand why and how these traditional charcuterie processes work. This volume serves as a solid foundation for learning and perfecting the skills of charcuterie.
For courses in introductory foods, nutrition and dietetics, family and consumer education, and culinary arts management. A market-?leading introduction to all things food Introductory Foods is an engaging practical survey of food science and our food supply for use in professional careers and in preparation for the Registration Exam for Dietitians (RD and RDN). Its scientific approach to examining the ingredients and techniques of food service makes it a well-rounded resource for food preparation labs. Enlivened with vibrant colors and photographs, the revised 15th edition dives deeper into food science and adds greater relevance for students through coverage of topics such as farm-to-table, commercial and processed foods, and vegan food products.
Written by renowned author Anita Tull and experienced teacher and examiner Alison Palmer, this student book covers both Units of the WJEC Vocational Award in Hospitality and Catering. Endorsed by WJEC, it provides high quality support you can trust.
Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes completes the very demanding task begun with our previous book: Cooking Innovations, Using Hydrocolloids for Thickening, Gelling and Emulsification of covering all hydrocolloids that are or will be very useful and important in the kitchen. Together, these books provide a complete picture of hydrocolloid use in foods, both in the kitchen and for food technologists and academics. The book includes several very important hydrocolloids, among them: chitin and chitosan, gum karaya, gum tragacanth, and milk proteins. Additional chapters comprise unique hydrocolloids which, in our opinion, will not only be used in future cooking (by both amateur cooks and professional chefs), but can pave the way to new and fascinating recipes and cooking techniques. The book also discusses novel hydrocolloids-the where, why, and when as well as future ideas for hydrocolloid processing and cooking. This book therefore describes more cooking innovations, and completes the list of hydrocolloids that are now, or will be used in kitchens and cooking for years to come.
Cuan a menudo te encuentras a ti mismo buscando nuevas e interesantes recetas para preparar a tus seres queridos? Quieres tener una revista de cocina a mano para que te provea de recetas asombrosas y magnificas para tus seres queridos?Una nueva tendencia entre la gente que come sano es disfrutar de cocinar con el mnimo desastre y el tiempo es en la olla a presin. Es una cocina a presin elctrica moderna que se puede usar como una cocina lenta , una estufa, una vaporera y como una sartn. Utilizando una olla a presin puede reducir el tiempo de cocina al 70%. No es necesario pasar horas en la cocina, permanecer frente a muchas ollas y sartenes.Estas buscando recetas fcilespara tu olla?Ests cansado de ver recetas que te dejan con el exceso de las sobras?Quieres recetas deliciosas que se puedan hacer rpido para que encaje en tu estilo de vida?Perfecto para cualquier momento del da, este libro le mostrar que la olla a presin no es un aparato hecho para familias numerosas solamente. Tambin es ideal para dos barrigas hambrientas.