FOOD PRODUCTION OPERATIONS 3E
Aimed squarely at hospitality students and trainee chefs, this practical textbook strips away theory and gets straight to what matters: how to run a professional kitchen. You'll encounter everything from kitchen layouts and equipment selection through to sauce-making, butchery, and stock preparation. The book doesn't shy away from the nitty-gritty either. Food safety protocols, hygiene standards, and sanitation procedures receive thorough coverage alongside more sophisticated subjects like matching wines with dishes and handling game. Whether you're studying for a hotel management qualification or simply want to understand what separates restaurant kitchens from home cooking, this edition offers solid grounding in both classical methods and contemporary practices. It's the sort of book you'll return to repeatedly throughout your career, whether you're a commis chef learning your trade or someone managing a commercial kitchen operation.
- Author: Chef Parvinder S. Bali
- Publisher: OUP India
- Genre: Industry-Specific Business
- ISBN: 978-0190124793
- Pages: 656 pages