Food Production Operations

3. Revised Auflage 2021
ISBN: 978-0-19-012479-3
Verlag: OUP India

Buch, Englisch, 656 Seiten, Format (B × H): 187 mm x 243 mm, Gewicht: 764 g

Food Production Operations, 3e is a comprehensive text designed for students of degree and diploma courses in hotel management. The book aims to introduce students to the world of professional cookery. It covers all aspects of food production, including basics of all kitchens, modern kitchen equipment, layout, menu planning, basic cuts, and more. It also includes sections on food safety, new concepts in wine and food pairing, and game and poultry. With its
up-to-date coverage and practice-oriented approach, the book would also be useful to aspiring chefs, besides hotel management students.

Autoren/Hrsg.

Bali, Parvinder S.

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Einzel- und Großhandel
• Wirtschaftswissenschaften Betriebswirtschaft Betriebswirtschaft: Theorie & Allgemeines
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe

Über Autor(innen)

Chef Parvinder Singh Bali is Corporate Chef, Learning and Development, at The Oberoi Centre of Learning and Development (OCLD), New Delhi. He is a certified hospitality educator from the 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. He has written three books with Oxford University Press which are very
popular among students- Food Production Operations, now in its second edition, Quantity Food Production Operations and Indian Cuisine, and International Cuisine and Food Production Management. His books have received many awards as well, such as the prestigious Gourmand World Cookbook Awards held in Spain and First
Prize for Excellence in Book Production 2012 awarded by The Federation of Indian Publishers.