International cuisine & food production management / Parvinder S. Bali, Programme Manager -- Culinary Services, Oberoi Centre of Learning and Development, Delhi.
Material type:
TextSeries: Oxford higher educationPublication details: New Delhi : Oxford University Press, 2012. Description: xv, 527 pages, [16] pages of plates : illustrations (some color) ; 25 cm + 1 CD-ROM (4 3/4 in.)Content type: text Media type: unmediated Carrier type: volumeISBN: 9780198073895; 0198073895Other title: International cuisine and food production managementSubject(s): Food service management | Food service managementDDC classification: 647.94068 LOC classification: TX911.3.M27 | I524 2012Online resources: Contributor biographical information | Publisher description | Table of contents only
Contents:
1. Larder or cold Kitchen -- 2. Charcuterie -- 3. Appetizers and garnishes -- 4. Sandwiches -- 5. Uses of herbs and wines in cooking -- 6. Western cuisines -- 7. European cuisines -- 8. Western plated food -- 9. Concept of health food -- 10. Oriental cuisines -- 11. Cakes and pastries -- 12. Chocolate -- 13. Desserts -- 14. Ice creams and frozen desserts -- 15. Sauces and coulis -- 16. Cookies and biscuits -- 17. Production management -- 18. Research and product development.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Books
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KsTU Library Reference | TX911.3.M27 I524 2012 (Browse shelf(Opens below)) | 1 | Available | 100329 | |
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Books
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KsTU Library Reference | TX911.3.M27 I524 2012 (Browse shelf(Opens below)) | 2 | Available | 100327 |
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| TX911.3.M27 D38 2018 Food and beverage management / | TX911.3.M27 .H6629 2018 Hotel accommodation management / | TX911.3.M27 I524 2012 International cuisine & food production management / | TX911.3.M27 I524 2012 International cuisine & food production management / | TX911.3.M27 P68 2012 Introduction to Management in the Hospitality Industry. | TX911.3.M27 P68 2012 Introduction to Management in the Hospitality Industry. | TX911.3.M27 S684 2016 The heart of hospitality : great hotel and restaurant leaders share their secrets / |
1. Larder or cold Kitchen -- 2. Charcuterie -- 3. Appetizers and garnishes -- 4. Sandwiches -- 5. Uses of herbs and wines in cooking -- 6. Western cuisines -- 7. European cuisines -- 8. Western plated food -- 9. Concept of health food -- 10. Oriental cuisines -- 11. Cakes and pastries -- 12. Chocolate -- 13. Desserts -- 14. Ice creams and frozen desserts -- 15. Sauces and coulis -- 16. Cookies and biscuits -- 17. Production management -- 18. Research and product development.
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