Articles liés à Quantity Food Production Operations and Indian Cuisine

Quantity Food Production Operations and Indian Cuisine - Couverture souple

Bali, Parvinder S.

 
9780198068495: Quantity Food Production Operations and Indian Cuisine
Couverture souple
ISBN 10 : 0198068492 ISBN 13 : 9780198068495
Editeur : OUP India, 2011

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l'auteur

Parvinder S Bali is Programme Manager, Culinary Services at Oberoi Centre of Learning and Development (OCLD), Delhi. A graduate from IHM, Kolkata and OCLD, he joined Oberoi Hotels and Resorts and then moved on to ITC Hotels. He has worked under many well-known chefs and is an expert in different international cuisines. Chef Bali is a Certified Hospitality Educator (CHE) from 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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
OUP India
Date d'édition
2011
Langue
anglais
ISBN 10 
0198068492
ISBN 13 
9780198068495
Reliure
Broché
Nombre de pages
416
Coordonnées du fabricant
non disponible
Personne responsable
Ufficio Anagrafiche Messaggerie
ufficio.anagrafiche@meli.it

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Assago Milano
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