Cart
Sign In
Fast Delivery
Multiple courier options
Quantity Food Production Operations And Indian Cuisine
Parvinder S. Bali
Rs.544
Rs. 725
25% OFF
Inclusive all taxes
Check Delivery
Quantity:
Description
Quantity Food Production Operations and Indian Cuisine is a comprehensive textbook specially designed for students of hotel management. It aims to familiarize the readers with the fundamentals of volume cooking and Indian cuisine. The first four chapters of the book introduce us to volume cookery and discuss the various types of volume catering establishments. The different purchase systems, modification of recipes for volume catering, optimum utilization of space for volume cooking, along with ion of appropriate equipment and staffing are also elucidated. The later portion of the book deals with the culinary diversity of India and the influence of history, geographical location, festivals, and other factors on the various regional cuisines. Students will also learn about Indian sweets and street food, along with ancient cooking forms, such as dum and tandoor cooking. The growing demand for food that tastes like it was cooked at home (ghar ka khana) in hotels and restaurants is also addressed in detail. With its up-to-date coverage and practice-oriented approach, the book would be useful to aspiring chefs as well as practitioners besides students.
Additional Info
| Author | Parvinder S. Bali |
| Publisher | Oxford University Press |
| Language | English |
| Binding Type | Paper Back |
| Main Category | Art & Humanities |
| Sub Category | Hospitality & Management |
| ISBN13 | 9780198068495 |
| SKU | BK 0001813 |
You may also be interested in
An Out Look On Environmental Studies (For All Undergraduate Students) NEP 2020
Gopinath Hait
Rs. 499
Rs. 424
15% OFF
Mondals Sure Success Series Adhunik Europe O Biswer Itibritto (1789-1945)
Raju Seth
Rs. 499
Rs. 424
15% OFF
Replacement
Within 15 Days
Secure Payment
100% Secure Payment
24/7 Support
Within 1 Business Day
