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A Fragrance from Food Production World

 
Anubhav Dwivedi (Author)
Synopsis Present book has been written for teachers and students of professional courses in hotel management. Today hotel industries are the major service sector in the world economy. The industry encompasses an extensive variety of service industries that include food service, tourism and hotels. Hospitality industry can not be thought without food services. Cooking cannot be performed without professionally-trained chefs. This course enable them to let them understand the basic features of kitchen and kitchen equipments, cooking methods, ingredients, different types of vegetables available round the world, wide variety of soups, cheese, cakes, snakes, meats, serving styles, decoration, calculation of food amount and store operations.

Food serving operations of restaurants and hotels includes the preparation and serving meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food serving department ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant’s equipment and facilities.

This book will familiarize students with various activities of food service through illustrative example in very lucid and easy manner and is designed to understand the theories of culinary technology and various system used in cooking and serving.
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About the author

Anubhav Dwivedi

Mr. Anubhav Dwivedi (BHMCTT, MBA, CTS- LONDON) has the privilege to train, motivate an excel more than 4000 students from different hospitality management institute across north India. Recently he has been honored with “Bharat Shiksha Ratan” award for his outstanding contribution in the field of hospitality sector. This has motivated him in the capacity of Founder/Managing Director of Khajuraho Institute of Hotel Management and Tourism, Khajuraho M.P., to publish this book for millions of students across pan India.

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Bibliographic information

Title A Fragrance from Food Production World
Format Hardcover
Date published: 18.12.2010
Edition 1st ed.
Publisher Axis Publications
Language: English
isbn 9789380376783
length 380p., 19cmx25cm