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Food and Beverage Management; 3 Volumes / Mukherjee, Anupama (Ed.)
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Food and Beverage Management; 3 Volumes
Mukherjee, Anupama (Ed.)
 
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List Price : US$ 94.69
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  Book ID : 30253
  ISBN-10 : 81-8205-334-X / 818205334X
  ISBN-13 : 978-81-8205-334-2 / 9788182053342
  Place of Publication : Delhi
  Year of Publication : 2006
  Edition : (First Edition)
  Language : English
  xxiv, 852p., Figs., Tables, Bib., Index, 23 cm.
   
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 CONTENTS
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CONTENTS:-

Vol.1: Food and Beverages:
1. Food Service Management.
2. Food Service Equipment.
3. Food and Beverage Managers.
4. Planning the Kitchen.
5. Menu Planning.
6. Food Service Workers.
7. Food Contamination.
8. Managing the Food Cost.
9. Growth of Hospitality Profession.
10. Planning Emergency Food Services.

Vol.2: Food and Beverage Production:
1. Introduction to Cookery.
2. Kitchen Organisation.
3. Kitchen Equipment and Tools.
4. Fish Recipes.
5. Various Modes of Cooking Meat.
6. Preparation of Sauces and Gravies.
7. Production of Dishes from Milk, Butter, Cheese and Eggs.
8. Preserves, Confectionary, Ices and Dessert Dishes.
9. Production of Creams, Jellies, Souffles, Omelets and Sweet Dishes.
10. Production of Puddings and Pastry.
11. General Directions for Making Soups.

Vol.3: Food and Beverages Services:
1. Food Service Management.
2. Food Service Equipment.
3. Food and Beverage Managers.
4. Planning the Kitchen.
5. Menu Planning.
6. Food Service Workers.
7. Food Contamination.
8. Managing the Food Cost.
9. Growth of Hospitality Profession.
10. Planning Emergency Food Service.

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 DESCRIPTION
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Food and Beverage production is the process of transforming raw anima, vegetable, or marine materials into tasty, nutritious, and safe food products. Today a wide variety of Methods are available to cook, maintain and enhance the appearance and taste of food. Modern food production methods also create products that are convenient for consumers, such as require minimal preparation and cooking.

The set explores the role of food and beverage processes involved in it. It provides information on the objectives and methods of cooking, kitchen organization, use of various equipment and tools in kitchen, procedures of making of tasty food items from vegetable and non-vegetable sources. It is hoped that the book will be highly informative to students, food industry professionals and all who are interest in food and beverage management.
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