Quantity Food Production Operations And Indian Cuisine (Paperback-2011)

Quantity Food Production Operations and Indian Cuisine is a comprehensive textbook specially designed for students of hotel Management. It aims to familiarize the readers with the fundamentals of volume cooking and Indian cuisine. The first four chapters of the book introduce us to volume cookery and discuss the various types of volume catering establishments. The different purchase Systems, modification of recipes for volume catering, optimum utilization of space for volume cooking, along with ion of appropriate equipment and staffing are also elucidated. The later portion of the book deals with the culinary diversity of India and the influence of history, geographical location, festivals, and other factors on the various regional cuisines. Students will also learn about Indian sweets and street food, along with ancient cooking forms, such as dum and tandoor cooking. The growing demand for food that tastes like it was cooked at home (ghar ka khana) in hotels and restaurants is also addressed in detail. With its up-to-date coverage and practice-oriented approach, the book would be useful to aspiring chefs as well as practitioners besides students.

Parvinder S Bali is Programme Manager, Culinary Services at Oberoi Centre of Learning and Development (OCLD), Delhi. A graduate from IHM, Kolkata and OCLD, he joined Oberoi Hotels and Resorts and then moved on to ITC Hotels. He has worked under many well-known chefs and is an expert in different international cuisines. Chef Bali is a Certified Hospitality Educator (CHE) from American Hotel and Lodging Association (AHLA), a certified Professional Chef from the Culinary Institute of America and also a certified Chef De Cuisine from the American Culinary Federation.