Author : Jagmohan Negi
Price : 540.00 432.00
The book is specially written for the students/trainees of the IHMs, Culinary Schools, and Hotel Management Departments who are undergoing training to become Chefs/Food Production and Beverage Managers/service employees. The book consists of basic terms and techniques of food production and cuisine. It contains exercises, objective type problems, dialogues, role-plays and group exercises and number of practical tasks and assignments.
Part-I: Introduction Part-Ii: Food Preparation Part-Iii: Techniques Of Cooking Food Part-Iv: Food Production
Be the first one to review
Your email address will not be published.
Your rating for this book :
Sign Up for Newsletter S.Chand And Company Limited
Building No. D-92, Fifth Floor,
Sector – 02, Noida 201301,
Uttar Pradesh (India)
1800 1031 926
We accept 
