Food Production Operations

Bali

$59.95

Paperback

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English

OUP India
30 December 2009

Hotel & catering trades

Food Production Operations is a comprehensive textbook, designed especially for undergraduate students of hotel management. The book covers the basics of all the kitchens - Western, Indian, and pastry, along with new tools and technologies that are being used today. The concepts are illustrated with the help of photographs, videos, charts, layouts, tables, etc.

Beginning with an introduction to cookery, the book goes on to discuss basic menu planning, principles and methods of cooking, and imparts to the readers an understanding of meats, vegetables, fruits, pastries, and so on. It explores the history and evolution of Indian cuisine and delves into the basics of Indian gravies. The book also includes sections on food safety, ergonomics, internal and external customers, and modern cooking equipments, new concepts in wine and pairing, game and poultry.

The book would be very useful to hotel management students and aspiring chefs in understanding the basics of kitchen operations and also their practical applications, which are illustrated with photographs and videos.

By: Bali
Imprint: OUP India
Dimensions: Height: 244mm, Width: 187mm, Spine: 32mm
Weight: 972g
ISBN: 9780198061816
ISBN 10: 0198061811
Pages: 604
Publication Date: 30 December 2009
Audience: College/higher education , Professional and scholarly , Professional & Vocational , A / AS level , Further / Higher Education
Format: Paperback
Publisher's Status: Active

Parvinder S Bali is Programme Manager - Culinary Services at Oberoi Centre of Learning and Development (OCLD), New Delhi. He is a Certified Hospitality Educator (CHE) from American Hotel and Lodging Association (AHLA), a certified Professional Chef from the Culinary Institute of America and also a certified Chef De Cuisine from the American Culinary Federation.

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Food Production Operations

Bali

$59.95

Paperback

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