Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	Juni 2011
Genre:	Wirtschaft / Recht
ISBN:	9780198068495
EAN-Code:	9780198068495
Verlag:	Oxford University Press
Einband:	Kartoniert
Sprache:	English
Serie:	Oxford Higher Education
Dimensionen:	H 239 mm / B 183 mm / D 20 mm
Gewicht:	558 gr
Seiten:	416
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

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.