Principles of Food Production Operations comprehensively describes
the fundamental principles of the world of the culinary arts - both
theory and practice. Divided into four parts, Introduction to Food
Production Operations, Basic Preparations, Commodities Used, Basics
of Bakery and Confectionery, the book has been conceptualized and
designed to become an indispensable textbook for Hotel Management
students for various degree and diploma courses in food production.
The book covers the latest curricular requirements of the hotel
management syllabus designed by the NCHMCT and other educational
organizations/universities. Besides being a treasure trove for
students, this book will be a useful reference for professional and
budding chefs, hoteliers and restaurateurs, and any food
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