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Food and Beverages Management (3 Vols.)

Food and Beverages Management (3 Vols.)

          
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About the Book

The voluminous explores the role of food and beverages, and processing methods involved in their preparation and conservation. It provides information on the objectives and methods of cooking, kitchen management, use of various cooking equipments and tools, procedures to make tasty food items from vegetables and non-vegetable sources. Vol. 1 : Food and Beverages services; includes practice or business of making, transporting, and serving or dispensing prepared foods, as in restaurant or hotel. Vol. 2 : Food and Beverage production; gives a well planning of kitchen, tools and equipments. It also records a number of recipes of delicious foods and beverages. Vol. 3 : Food Science and nutrition; presents the scientific interpretation of food vis-+ô+¬+È+ô+¦+ÇGõUKP+¦Gò¼+¦GõUKP-¼GõUKP-ú+ô+¬+È+ô+¦+ÇGõUKPGòÙ+ô+¦-+GõUKP+¡-vis nutrition. The elements of nutrition if managed can work miracles in various ways. Moreover, the volume makes a good search to manage nutrition on menial means. This book attracts students and professionals related to hospitality Industry

About the Author
Anupama Mukherjee, teaches food and beverage management at university level.

Table of Contents
Volumes +ô+¬+È+ô+¦+ÇGõUKP+¦+ô+¬+È+ô+¦+ÇGõUKP+ÈEUR+ô+¬+È+ô+¦+¦GõUKPGòú+ô+¦-++ô+Ü+Ç+ô+¬+ÈGõUKP++Gõ¼+¦I Preface Food Service Management Food Service Equipment Food and Beverage Managers Planning the Kitchen Menu Planning Food Service Workers Food Contamination Managing the Food Cost Growth of Hospitality Profession Planning Emergency Food Services Bibliography Index Volumes-II Preface Introduction to Cookery Kitchen Organisation Kitchen Equipment and Tools Fish Recipes Various Modes of Cooking Meat Preparation of Sauces and Gravies Production of Dishes from Milk, Butter, Cheese and Eggs Preserves, Confectionary, Ices and Dessert Dishes Production of Creams, Jellies, Souffles, Omelets and Sweet Dishes Production of Puddings and Pastry General Directions for Making Soups Bibliography Index Volumes-III Preface Food Poisoning Disinfection and Sterilisation Hand Dishwashing Food Additives Nutrition Malnutrition and Deficiency Diseases Protein Requirements of Adults and Children Food Preservation Food Preservation Food Irradiation Food and Energy Digestion, Absorption and Metabolism Bibliography Index


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Product Details
  • ISBN-13: 9788182053342
  • Publisher: ISHA BOOKS
  • Publisher Imprint: Isha Books
  • No of Pages: 854
  • ISBN-10: 818205334X
  • Publisher Date: 2006
  • Language: English

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