Food Production Operations: 2nd Edition

Description

Buy Food Production Operations: 2nd Edition Used Books Online, Authored by parvinder s. bali, Oxford in paperback binding from Used Book Store.

Food Production Operations, Second Edition This comprehensive textbook is designed for students pursuing degree and diploma courses in hotel management, offering an introduction to the fundamentals of professional cookery. It delves into all facets of food production, covering essential elements such as the basics of various kitchens, modern kitchen equipment, optimal layout, effective menu planning, fundamental cutting techniques, and more. The book also incorporates sections dedicated to food safety, contemporary insights into wine and food pairing, and the preparation of game and poultry. Boasting up-to-date content and a practical approach, this edition is an invaluable resource for aspiring chefs as well as hotel management students. Key Features: Aligns with the National Council for Hotel Management & Catering Technology (NCHMCT) syllabus. Introduces the foundational principles of Indian and Western cuisines. Explains diverse cooking methods, including sautéing, steaming, braising, and microwave cooking. Features dedicated chapters on essential components like stocks, soups, sauces, fish, eggs, and bread making. Illustrates the practical aspects of food production through photographs, tables, figures, and videos. Includes assessment tools such as concept review questions and project exercises to reinforce learning.

9780199450510 ISBN
Management
Business & Finance
Higher Education Textbooks