Principles of Food Production Operations (Paperback)

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.

General

Imprint:	I. K. International Publishing House Pvt. Ltd
Country of origin:	India
Release date:	February 2017
Authors:	Yogesh Singh
Dimensions:	240 x 180mm (L x W)
Format:	Paperback
Pages:	374
ISBN-13:	978-93-85-90925-2
Categories:	Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
LSN:	93-85-90925-8
Barcode:	9789385909252

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