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Quantity Food Production Operations and Indian Cuisine

Quantity Food Production Operations and Indian Cuisine

4.2       |  17 Reviews 
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About the Book

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.


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Product Details
  • ISBN-13: 9780198068495
  • Publisher: Oxford University Press, USA
  • Publisher Imprint: Oxford University Press, USA
  • Height: 239 mm
  • No of Pages: 416
  • Series Title: Oxford Higher Education
  • Weight: 558 gr
  • ISBN-10: 0198068492
  • Publisher Date: 22 Jun 2011
  • Binding: SF
  • Language: English
  • Returnable: Y
  • Spine Width: 20 mm
  • Width: 183 mm


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