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A comprehensive treatise that addresses the multidimensional challenge of running a profitable food service business.
Mr. K. Vaidyanath, Non-Executive Director ITC Board
Each food produ..
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Food and Beverage: Operations to Management is a comprehensive textbook for the students of hotel management. This book has a wide coverage of various courses, namely, foundation course in food and beverage service, food and beverage operations, advance course in food and beverage service, cost..
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Principles of Food Production Operations describes the fundamental principles of the world of the culinary arts – both theory and practice.
Divided into four parts: Food Production Operations, Basic Preparations, Commo..
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A Culinary Tour of India is an honest endeavour in comprehensively describing and generating awareness about the history, evolution and impact of various elements on the remarkable cuisine of our country.
The regional variation..
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A Professional Guide to Room Division Operations is a training manual for the students and industry professionals in the room divisions of hospitality organizations. The book is divided into two parts - Part I is on Front Office Operations, which discusses topics l..
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Food and Beverage Services & Operations is specially written for the students and industry professionals who would work or are working in the food and beverage divisions of hospitality organizations. The book is divided into two parts – Part I is on Food and B..
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This book, divided in ten chapters, deals with topics like significance of food hygiene, quality and safety in hospitality industry, food microbiology, various microorganisms & their growth, causes and prevention of foodborne diseases. It explains the concept of..
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Adoption of Hazard Analysis Critical Control Point (HACCP) system for production of safe food is gaining momentum in the food industry. HACCP is a scientific system to identify, monitor, and control contamination risks in food industry.
This book addresses the dema..
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The present text is a comprehensive textbook for various stakeholders engaged with hospitality industry especially rooms division. This book has a wide coverage of various courses of hospitality operations and management, namely, foundation course or short-term cour..
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The modern concept of the hotel is not just a place to provide accommodation and food and beverage but offering to its guest every possible facility, service and convenience. Apart from these services beverage service is a major component and an important part of ho..
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Culinary means connected with cooking or kitchen and bakery a place where bread and cakes are made. Culinary and bakery is an art as well as a science, and mastery in baking kitchen allows the bakers to be creative in exploring new quality products from inconsistent..
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In this skills training book, important working techniques and helpful information, for the restaurant service, are described comprehensively and are featured with photographs. The accompanying DVD, with more than 40 videos, gives visual treatment of various working..
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Tourism: Concepts, Theory and Practice deals with all the fundamental aspects of tourism such as, air transport, travel and hospitality disciplines. It gives an insight into the concept of tourism from different perspectives, various types of tourism, travel motivation and demand, industrial element..
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Training Manual for Food and Beverage Services covers the practical aspects of the food and beverage department (F&B) as required in the hotel industry. It enumerates the food and beverage service techniques and operating procedures in various sub-departments of..
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This book fulfils A to Z of your travel needs for a journey, exploring all the diversity that the World offers, with a motto that a fearless traveller is a wellinformed and a well-prepared traveller. The Fearless Traveller is a tribute to this unquenchable human thirst for travel. It prepares you..