Quantity Food Production Operations and Indian Cuisine
Seiten
2011
OUP India (Verlag)
978-0-19-806849-5 (ISBN)
OUP India (Verlag)
978-0-19-806849-5 (ISBN)
Quantity Food Production Operations and Indian Cuisine is a comprehensive textbook designed especially for the students of hotel management. The book covers the basics of volume cooking and Indian cuisine. The concepts are illustrated with the help of photographs, charts, layouts, etc. for better understanding.
Quantity Food Production Operations and Indian Cuisine is a comprehensive textbook designed especially for the students of hotel management. The book covers the basics of volume cooking and Indian cuisine. The concepts are illustrated with the help of photographs, charts, layouts, etc.
The book begins with an introduction to volume cookery. It then goes on to discuss the types of volume catering establishments along with the fundamentals of menu planning for volumes. The book delves into the basics of planning, purchasing and indenting for volumes. It discusses the purchase systems, correct portion sizes for volume feeding, modifying recipes for volume caterings, optimum utilization of space for volume cooking, selection of equipment, staffing and resourcing. The second part of the book deals with Indian cuisine and the exotic styles of cooking, prevalent in the country. The book concludes with a guide (appendix) that would help the students during internship training in professional kitchens of hotels.
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.
Quantity Food Production Operations and Indian Cuisine is a comprehensive textbook designed especially for the students of hotel management. The book covers the basics of volume cooking and Indian cuisine. The concepts are illustrated with the help of photographs, charts, layouts, etc.
The book begins with an introduction to volume cookery. It then goes on to discuss the types of volume catering establishments along with the fundamentals of menu planning for volumes. The book delves into the basics of planning, purchasing and indenting for volumes. It discusses the purchase systems, correct portion sizes for volume feeding, modifying recipes for volume caterings, optimum utilization of space for volume cooking, selection of equipment, staffing and resourcing. The second part of the book deals with Indian cuisine and the exotic styles of cooking, prevalent in the country. The book concludes with a guide (appendix) that would help the students during internship training in professional kitchens of hotels.
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.
Parvinder S Bali is Programme Manager, Culinary Services at Oberoi Centre of Learning and Development (OCLD), Delhi. A graduate from IHM, Kolkata and OCLD, he joined Oberoi Hotels and Resorts and then moved on to ITC Hotels. He has worked under many well-known chefs and is an expert in different international cuisines. Chef Bali 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.
| Verlagsort | New Delhi |
|---|---|
| Sprache | englisch |
| Maße | 187 x 242 mm |
| Gewicht | 616 g |
| Themenwelt | Wirtschaft |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-19-806849-2 / 0198068492 |
| ISBN-13 | 978-0-19-806849-5 / 9780198068495 |
| Zustand | Neuware |
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