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QUANTITY FOOD PRODUCTION OPERATIONS & INDIAN CUISINE
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Overview of QUANTITY FOOD PRODUCTION OPERATIONS & INDIAN CUISINE Book
| Title | QUANTITY FOOD PRODUCTION OPERATIONS & INDIAN CUISINE |
| Author | Norman R. Yetman |
| ISBN-13 | 9780198068495 |
| Publication | OXFORD |
This comprehensive textbook is specially designed for students of hotel management and culinary arts. It introduces the principles and practices of volume cooking and explores the rich diversity of Indian cuisine. The book begins with the fundamentals of quantity food production, including types of catering establishments, menu planning, purchasing, portion control, and kitchen layout optimization. The second part delves into Indian culinary traditions, highlighting regional cooking styles, traditional techniques like dum and tandoor, and the cultural influences that shape Indian food. It also covers contemporary trends such as the demand for home-style cooking in commercial kitchens. Illustrated with photographs, charts, and practical examples, this book bridges theoretical knowledge with real-world kitchen operations, making it an essential resource for aspiring chefs and hospitality professionals.
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Overview of QUANTITY FOOD PRODUCTION OPERATIONS & INDIAN CUISINE Book
This comprehensive textbook is specially designed for students of hotel management and culinary arts. It introduces the principles and practices of volume cooking and explores the rich diversity of Indian cuisine. The book begins with the fundamentals of quantity food production, including types of catering establishments, menu planning, purchasing, portion control, and kitchen layout optimization. The second part delves into Indian culinary traditions, highlighting regional cooking styles, traditional techniques like dum and tandoor, and the cultural influences that shape Indian food. It also covers contemporary trends such as the demand for home-style cooking in commercial kitchens. Illustrated with photographs, charts, and practical examples, this book bridges theoretical knowledge with real-world kitchen operations, making it an essential resource for aspiring chefs and hospitality professionals.
Book Type :
United States
Book Binding :
Not Available
Language :
English
No. of Pages :
157 Pages
ISBN - 10 :
0738760846
ISBN - 13 :
9780198068495
QUANTITY FOOD PRODUCTION OPERATIONS & INDIAN CUISINE Published On :
28 March 2003
Publisher :
Oxford University Press
Edition :
Latest
About Norman R. Yetman:
Norman R. Yetman is the author of QUANTITY FOOD PRODUCTION OPERATIONS & INDIAN CUISINE.
Disclaimer:
- QUANTITY FOOD PRODUCTION OPERATIONS & INDIAN CUISINE book is not for reading online or for free download in PDF or eBook format.
- Table of Contents, Index, Syllabus, summary and image of QUANTITY FOOD PRODUCTION OPERATIONS & INDIAN CUISINE may be of a different edition or of the same title.
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Overview of QUANTITY FOOD PRODUCTION OPERATIONS & INDIAN CUISINE Book
| Title | QUANTITY FOOD PRODUCTION OPERATIONS & INDIAN CUISINE |
| Author | Norman R. Yetman |
| ISBN-13 | 9780198068495 |
| Publication | OXFORD |
This comprehensive textbook is specially designed for students of hotel management and culinary arts. It introduces the principles and practices of volume cooking and explores the rich diversity of Indian cuisine. The book begins with the fundamentals of quantity food production, including types of catering establishments, menu planning, purchasing, portion control, and kitchen layout optimization. The second part delves into Indian culinary traditions, highlighting regional cooking styles, traditional techniques like dum and tandoor, and the cultural influences that shape Indian food. It also covers contemporary trends such as the demand for home-style cooking in commercial kitchens. Illustrated with photographs, charts, and practical examples, this book bridges theoretical knowledge with real-world kitchen operations, making it an essential resource for aspiring chefs and hospitality professionals.