The book describes developments on some well-known problems regarding the relationship between orders of finite groups and that of their automorphism groups. It is broadly divided into three parts: the first part offers an exposition of the fundamental exact sequence of Wells that relates automorphisms, derivations and cohomology of groups, along with some interesting applications of the sequence. The second part offers an account of important developments on a conjecture that a finite group has at least a prescribed number of automorphisms if the order of the group is sufficiently large. A non-abelian group of prime-power order is said to have divisibility property if its order divides that of its automorphism group. The final part of the book discusses the literature on divisibility property of groups culminating in the existence of groups without this property. Unifying various ideas developed over the years, this largely self-contained book includes results that are either proved or with complete references provided. It is aimed at researchers working in group theory, in particular, graduate students in algebra.

Food and Beverage Services & Operations is specially written for the students and industry professionals who would work or are working in the food and beverage divisions of hospitality organizations. The book is divided into two parts - Part I is on Food and Beverage Service Operations, which discusses topics like catering services, restaurant services, room services, banquet services, food services, meals and menus, Gueridon services, range of alcoholic/non-alcoholic beverages, wine world, beers, white spirits, brown spirits, tobacco products, cocktails, sales and revenue control systems, and so on. Part II is on Food Production Operations which discusses topics on kitchen management, principles of cooking, various kinds of vegetarian and non-vegetarian cookery, SSSS (Soups, Stocks, Sauces & Salads), basic commodities, gravies and curries, garnishes, food plating, cold kitchen, nutrition, hygiene and safety. With its wide coverage and approach to the subject, the book will serve as a complete standalone resource for students, chefs and food & beverage service professionals. Salient Features Learning aids include learning objectives, examples, key terms and review questions. Every service operation has been given in a step-wise manner following the standard operating procedure in the industry. Scroll boxes have been used creatively to present important and interesting facts. Well-labeled diagrams have been used profusely to aid understanding of the concepts.