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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 enthusiast.
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Principles of Food Production Operations
Editore:
I K International Publishing House, 2017
ISBN 10: 9385909258
ISBN 13: 9789385909252
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Brossura
Da: Biblios, Frankfurt am main, HESSE, Germania
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Condizione: New. pp. 374. Codice articolo 18378367996
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Principles of Food Production Operations
Editore:
I K International Publishing House, 2017
ISBN 10: 9385909258
ISBN 13: 9789385909252
Nuovo
Brossura
Da: Majestic Books, Hounslow, Regno Unito
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Condizione: New. pp. 374. Codice articolo 385536041
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Principles of Food Production Operations
Editore:
I K International Publishing House, 2017
ISBN 10: 9385909258
ISBN 13: 9789385909252
Nuovo
Brossura
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 374. Codice articolo 26378367990
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Principles of Food Production Operations
Da: AwesomeBooks, Wallingford, Regno Unito
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paperback. Condizione: Very Good. Principles of Food Production Operations This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . Codice articolo 7719-9789385909252
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Principles of Food Production Operations
Editore:
TechSar Pvt. Ltd -, 2017
ISBN 10: 9385909258
ISBN 13: 9789385909252
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paperback
Da: Bahamut Media, Reading, Regno Unito
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paperback. Condizione: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Codice articolo 6545-9789385909252
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Principles of Food Production Operations
Da: Books in my Basket, New Delhi, India
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N.A. Condizione: New. ISBN:9789385909252. Codice articolo 2253727
Quantità: 4 disponibili
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Principles of Food Production Operations
Editore:
I.K. International, 2017
ISBN 10: 9385909258
ISBN 13: 9789385909252
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Soft cover
Prima edizione
Da: Vedams eBooks (P) Ltd, New Delhi, India
Valutazione del venditore 4 su 5 stelle
Soft cover. Condizione: New. 1st Edition. Contents: I. Introduction to Food Production Operations: 1. Introduction to Cookery. 2. Kitchen - An overview. 3. Demystifying the World of Catering. 4. Kitchen Equipment. 5. Cooking Methods. 6. Latest Trends in Cookery. II. Basic Preparations: 7. Stocks. 8. Soups. 9. Sauces. 10. Salads. 11. Sandwiches. 12. Garnishes and Accompaniments. III. Commodities Used: 13. Egg Cookery. 14. Meat and Poultry. 15. Fish and Shellfish. 16. Vegetables. 17. Dairy Products. 18. Flavoring: Herbs and Spices. 19. Grains. IV. Basics of Bakery and Confectionery: 20. Understanding Bakery. 21. Bread Basics. 25. Basics of Pastry and Cream. Appendices. 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 enthusiast. (jacket). Codice articolo 120043
Quantità: 1 disponibili
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PRINCIPLES OF FOOD PRODUCTION OPERATIONS
Da: Revaluation Books, Exeter, Regno Unito
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: Brand New. 374 pages. 9.41x6.89x0.71 inches. In Stock. Codice articolo 9385909258
Quantità: 1 disponibili