num_pages: 656
description: Food Production Operations is a comprehensive textbook designed especially for undergraduate students of hotel management. The book covers the basics of all the kitchens Western Indian and pastry along with new tools and technologies that are being used today. The concepts are illustrated with the help of photographs videos charts layouts tables etc.Beginning with an introduction to cookery the book goes on to discuss basic menu planning principles and methods of cooking and imparts to the readers an understanding of meats vegetables fruits pastries and so on. It explores the history and evolution of Indian cuisine and delves into the basics of Indian gravies. The book also includes sections on food safety ergonomics internal and external customers and modern cooking equipment new concepts in wine and pairing game and poultry.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 which are illustrated with photographs and videos.
language: English
title: Food Production Operations
publisher: Oxford University Press