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Sinopsis
Principles of Food Production Operations comprehensively describes the fundamental principles of the world of the culinary arts - both theory and practice. Divided into four parts, Introduction to Food Production Operations, Basic Preparations, Commodities Used, Basics of Bakery and Confectionery, the book has been conceptualized and designed to become an indispensable textbook for Hotel Management students for various degree and diploma courses in food production. The book covers the latest curricular requirements of the hotel management syllabus designed by the NCHMCT and other educational organizations/universities. Besides being a treasure trove for students, this book will be a useful reference for professional and budding chefs, hoteliers and restaurateurs, and any food enthusiast.
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Yogesh Singh has a rich experience of about 12 years in the field of academics at various reputed institutes of the country, besides Industry experience of working with HRH Group of Hotels. An alumini of IHM Lucknow from the batch of 2001, he later did his masters in the field of Tourism as well as MBA in Hospitality Management. Currently, he is a senior faculty at Institute of Hotel Management (IHM), Kurukshetra (affiliated to NCHMCT, Noida) in the field of Culinary Arts. His area of specialization is Indian Regional Cuisine with a keen interest in socio-cultural and climatic influences on the evolution of food habits in different parts of the country. Besides an active researcher, he has designed and delivered various customized training programmes for organizations like RTDC and State Tourism Corporations. He has also developed course content for Food Production in Distance Education stream of Mahaveer Vardhman Open University, Rajasthan.
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Principles of Food Production Operations
Publicado por
I K International Publishing House, 2017
ISBN 10: 9385909258
ISBN 13: 9789385909252
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Librería: Majestic Books, Hounslow, Reino Unido
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Condición: New. pp. 374. Nº de ref. del artículo: 385536041
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Principles of Food Production Operations
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TechSar Pvt. Ltd, 2017
ISBN 10: 9385909258
ISBN 13: 9789385909252
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paperback. Condición: Very Good. Principles of Food Production Operations This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . Nº de ref. del artículo: 7719-9789385909252
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Principles of Food Production Operations
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TechSar Pvt. Ltd -, 2017
ISBN 10: 9385909258
ISBN 13: 9789385909252
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paperback. Condición: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Nº de ref. del artículo: 6545-9789385909252
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Principles of Food Production Operations
Publicado por
I K International Publishing House, 2017
ISBN 10: 9385909258
ISBN 13: 9789385909252
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Principles of Food Production Operations
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N.A. Condición: New. ISBN:9789385909252. Nº de ref. del artículo: 2253727
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Principles of Food Production Operations
Publicado por
I K International Publishing House, 2017
ISBN 10: 9385909258
ISBN 13: 9789385909252
Nuevo
Tapa blanda
Librería: Biblios, Frankfurt am main, HESSE, Alemania
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Principles of Food Production Operations
Publicado por
I.K. International, 2017
ISBN 10: 9385909258
ISBN 13: 9789385909252
Nuevo
Soft cover
Original o primera edición
Librería: Vedams eBooks (P) Ltd, New Delhi, India
Calificación del vendedor: 4 de 5 estrellas
Soft cover. Condición: New. 1st Edition. Contents: I. Introduction to Food Production Operations: 1. Introduction to Cookery. 2. Kitchen - An overview. 3. Demystifying the World of Catering. 4. Kitchen Equipment. 5. Cooking Methods. 6. Latest Trends in Cookery. II. Basic Preparations: 7. Stocks. 8. Soups. 9. Sauces. 10. Salads. 11. Sandwiches. 12. Garnishes and Accompaniments. III. Commodities Used: 13. Egg Cookery. 14. Meat and Poultry. 15. Fish and Shellfish. 16. Vegetables. 17. Dairy Products. 18. Flavoring: Herbs and Spices. 19. Grains. IV. Basics of Bakery and Confectionery: 20. Understanding Bakery. 21. Bread Basics. 25. Basics of Pastry and Cream. Appendices. Principles of Food Production Operations comprehensively describes the fundamental principles of the world of the culinary arts - both theory and practice. Divided into four parts, Introduction to Food Production Operations, Basic Preparations, Commodities Used, Basics of Bakery and Confectionery, the book has been conceptualized and designed to become an indispensable textbook for Hotel Management students for various degree and diploma courses in food production. The book covers the latest curricular requirements of the hotel management syllabus designed by the NCHMCT and other educational organizations/universities. Besides being a treasure trove for students, this book will be a useful reference for professional and budding chefs, hoteliers and restaurateurs, and any food enthusiast. (jacket). Nº de ref. del artículo: 120043
Cantidad disponible: 1 disponibles
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PRINCIPLES OF FOOD PRODUCTION OPERATIONS
Librería: Revaluation Books, Exeter, Reino Unido
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Paperback. Condición: Brand New. 374 pages. 9.41x6.89x0.71 inches. In Stock. Nº de ref. del artículo: 9385909258
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