num_pages: 600
description: 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 pates appetizers and garnishes sandwiches use of herbs and wines in cooking. The second part throws light on a variety of international cuisines such as Italian Mediterranean Mexican French British Scandinavian German Chinese Japanese and Thai and also discusses Western plated food and health food. The third part discusses advance confectionary and includes cakes and pastries chocolates desserts sauces and coulis cookies and biscuits. The final part discusses production management and research &amp; new product development.The book would be very useful to hotel management students in understanding international food production and bakery. It will also serve as a handy tool for chefs with its coverage of topics and the various recipes.
language: English
title: International Cuisine and Food Production Management
publisher: Oxford University Press