Quantity Food Production Operations and Indian Cuisine
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14 327 Ft (13 645 Ft + 5% VAT)
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14 327 Ft
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher OUP India
- Date of Publication 12 May 2011
- ISBN 9780198068495
- Binding Paperback
- No. of pages416 pages
- Size 242x187x17 mm
- Weight 616 g
- Language English 0
Categories
Short description:
Quantity Food Production Operations and Indian Cuisine is a comprehensive textbook designed especially for the students of hotel management. The book covers the basics of volume cooking and Indian cuisine. The concepts are illustrated with the help of photographs, charts, layouts, etc. for better understanding.
MoreLong description:
Quantity Food Production Operations and Indian Cuisine is a comprehensive textbook designed especially for the students of hotel management. The book covers the basics of volume cooking and Indian cuisine. The concepts are illustrated with the help of photographs, charts, layouts, etc.
The book begins with an introduction to volume cookery. It then goes on to discuss the types of volume catering establishments along with the fundamentals of menu planning for volumes. The book delves into the basics of planning, purchasing and indenting for volumes. It discusses the purchase systems, correct portion sizes for volume feeding, modifying recipes for volume caterings, optimum utilization of space for volume cooking, selection of equipment, staffing and resourcing. The second part of the book deals with Indian cuisine and the exotic styles of cooking, prevalent in the country. The book concludes with a guide (appendix) that would help the students during internship training in professional kitchens of hotels.
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.
