Handbook of Food Preparation and Culinary Art: Skills Operation and Management: Objective Type Short Answer and Descriptive Type, , Jagmohan Negi, , Ors ., Kanishka Publishers, Distributors, 9788184573084

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Handbook of Food Preparation and Culinary Art: Skills Operation and Management: Objective Type Short Answer and Descriptive Type

Jagmohan Negi (Author) Ors . (Author)

Synopsis

Handbook of Food Preparation and Culinary Art : Skills, Operation and Management is a practical handbook for students of the IHMs, Food Craft Institutes and University Colleges as well as trainees in hotels restaurants bars and food and beverage establishments who are undergoing training to join as bar/chefs/cooks/managers in the food preparation and production departments, in a hotels and food and beverage establishments. The book serves three purposes: Upgrades general knowledge of future food production and production employees. Develops professional skills by means of close to life, authentic texts, practical exercise role-plays group exercises and dialogues. Preparing students/trainees of face the professional examinations and placement tests. The book consists of basic terms and techniques of food preparation and culinary art and the text contains exercises, objective type problems dialogues role-plays and group exercises and number of practical tasks and assignments. Level of language used in the textbook is very simple.

Food Preparation and Culinary Art: Skills, Operation and Management, was piloted and finalized in the International Culinary Foundation and Himalayan Tourism and Recreation in Mountains during the summer months of June-August 2009.

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About the author

Jagmohan Negi

Prof. (Dr.) Jagmohan Negi is presently Professor in International Hospitality and Tourism in Amity School of Hospitality. Formerly he held the positions as Executive Director in Swiss Institute of Tourism and Hotel Management and Director, National Council for Hotel Management as well, Research Professor and Teaching and Research Faculty in the Institute of Hotel Management, New Delhi. He is a reputed author of number of articles and books on various aspects of hospitality and tourism. He has more than 35 years of experience as training and management consultant to hospitality and tourism educational institutes. He has developed and designed number of travel related curriculum for undergraduate and postgraduate educational and training which has been acknowledged and adopted by many institutes, colleges, universities and training institutes both in India as well as abroad. He is also a reputed guest professor and speaker at various colleges, institutions and universities and is directly associated with various national and international bodies such as World Tourism Organisation, UNDP, ILO, International Culinary Foundation and Himalayan Tourism and Recreation in Mountains.

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