International Cuisine and Food Production Management

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9780198073895: International Cuisine and Food Production Management


International Cuisine and Food Production Management is a comprehensive textbook specially designed for the final year degree/diploma students of hotel management. The book explores key concepts and illustrates them through numerous figures, photographs, and tables.

Divided into four parts, the first part elaborates Western cuisine (cold section) and covers larder, charcuterie and pates, appetizers and garnishes, sandwiches, use of herbs and wines in cooking. The second part throws light on a variety of international cuisines such as Italian, Mediterranean, Mexican, French, British, Scandinavian, German, Chinese, Japanese, and Thai, and also discusses Western plated food and health food. The third part discusses advance confectionary and includes cakes and pastries, chocolates, desserts, sauces and coulis, cookies and biscuits. The final part discusses production management and research & new product development.

The book would be very useful to hotel management students in understanding international food production and bakery. It will also serve as a handy tool for chefs with its coverage of topics and the various recipes.

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About the Author:


Chef Parvinder S Bali is Programme Manager - Culinary Services at the Oberoi Centre of Learning and Development (OCLD), New Delhi. He has had a lot of international exposure, worked under many well-known chefs, and has good knowledge of different international cuisines. He is a Certified Hospitality Educator (CHE) from American Hotel and Lodging Association (AHLA), a certified professional chef from the Culinary Institute of America, and also a certified chef de cuisine from the American Culinary Federation. He has authored two books with OUP, Food Production Operations and Quantity Food Production Operations and Indian Cuisine.

"About this title" may belong to another edition of this title.

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Book Description Oxford University Press, 2012. Softcover. Book Condition: New. International Cuisine and Food Production Management is a comprehensive textbook specially designed for the final year degree/diploma students of hotel management. The book explores key concepts and illustrates them through numerous figures, photographs, and tables. Printed Pages: 560. Bookseller Inventory # 51808

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Book Description Softcover. Book Condition: New. 1st edition. Brand NEW, Paperback International Edition. Black & White or color, Cover and ISBN may be different but similar contents as US editions. Standard delivery takes 5-9 business days by USPS with tracking number. Choose expedited shipping for superfast delivery 2-4 business days by DHL/FEDEX. We also ship to PO Box addresses but by Standard delivery. International Edition Textbooks may bear a label -Not for sale in the U.S. or Canada- etc. printed only to discourage U.S. students from obtaining an affordable copy. Legal to use despite any disclaimer on cover as per US court. No access code or CD included unless specified. In some instances, the international textbooks may have different exercises at the end of the chapters. Printed in English. We may ship the books from multiple warehouses across the globe, including India depending upon the availability of inventory storage. 100% Customer satisfaction guaranteed! Please feel free to contact us for any queries. Bookseller Inventory # LPBD31467196

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Book Description Oxford University Press, 2012. Softcover. Book Condition: New. International Cuisine and Food Production Management is a comprehensive textbook specially designed for the final year degree/diploma students of hotel management. The book explores key concepts and illustrates them through numerous figures, photographs, and tables. Printed Pages: 560. Bookseller Inventory # 51808

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