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, Commodities Used, Bakery and Confectionery; the book has been conceptualized and designed to be an indispensable textbook for Hotel Management students for various degree and diploma courses in food production. 

The book covers the latest curricular requirements of the Hotel Management syllabi. 

Besides being a treasure trove for students, this book will be a useful reference for professional and budding chefs, hoteliers and restaurateurs, and any food enthusiast.