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International Cuisine and Food Production Management is a comprehensive textbook specially designed for the final year degree/diploma students of hotel management. The book explores key concepts and illustrates them through numerous figures, photographs, and tables.
Divided into four parts, the first part elaborates Western cuisine (cold section) and covers larder, charcuterie and pâtés, appetizers and garnishes, sandwiches, use of herbs and wines in ...
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 ...