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Quantity Food Production Operations and Indian Cuisine by Parvinder S. Bali - Paperback
170.58 AED

Quantity Food Production Operations and Indian Cuisine by Parvinder S. Bali - Paperback

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Category Type
Textbooks
ISBN
198068492.0
Author
Parvinder S. Bali
Publisher
Oxford University Press
Description:

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 ...

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PRODUCT INFORMATION

  •  

    Specifications

    Category Type
    Textbooks
    ISBN
    198068492.0
    Item EAN
    2724318300918
    People
    Author
    Parvinder S. Bali
    People
    Publisher
    Oxford University Press
    Category Type
    Textbooks
    ISBN
    198068492.0
    Item EAN
    2724318300918
    People
    Author
    Parvinder S. Bali
    People
    Publisher
    Oxford University Press
    Languages and countries
    Book Language
    English
    Read more
  •  

    Description:

    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

    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.


    Product Features :
    • Binding : Paperback

    • Language of Text : English

    • Publication Year : 2011

    • Number of Pages : 416

    • Author : Parvinder S. Bali

    • Publisher : Oxford University Press

    • ISBN : 198068492
 

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