FOOD PRODUCTION OPERATIONS 3E
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Description
This comprehensive and practice-oriented textbook is designed for students pursuing degree and diploma courses in hotel management. Food Production Operations introduces readers to the world of professional cookery, offering a detailed exploration of both foundational and advanced culinary techniques. The book covers a wide range of topics including: Basics of all kitchen types and their operations Modern kitchen equipment and layout planning Menu planning, food preparation techniques, and basic cuts Food safety and hygiene practices Contemporary topics like wine and food pairing, game and poultry preparation With its up-to-date content and real-world relevance, this edition is not only ideal for hospitality students but also a valuable resource for aspiring chefs and culinary professionals seeking to master the art and science of food production.
Specifications
| Dimensions | 18.7 x 2.5 x 24.3 cm |
| Edition | 3rd |
| Generic Name | Book |
| Importer | Oxford University Press |
| Isbn 10 | 0190124792 |
| Isbn 13 | 978-0190124793 |
| Item Weight | 430 g |
| Language | English |
| Packer | Oxford University Press |
| Print Length | 656 pages |
| Publication Date | 27 January 2021 |
| Publisher | OUP India |
Reviews
User
Good product
Good product
User
Milk frother
I recently purchased the GetSet Neven electric milk frother, and I'm really impressed! It's sleek, lightweight, and very easy to operate. The build quality feels premium with a smooth matte finish, and the power button is conveniently placed.
User
Very good & Very helpful ☺️
Very Nice 👍
User
So so quality...
Book is good but the images are black and White and paper is quite thin
User
Easy to understand the concept.
This product is too much useful for recepies and food preparation...
User
Great packaging and condition of the product
Great packaging and new product. I also received the latest i.e. 3rd edition and not the 2nd as a few other people had received.
User
It's not a copy of s cond edition
Actually I disagree that this is same copy of second edition...the third edition has a new chapter called cheese and it also talks about nuances of molecular gastranomy
User
Cooking method
Cooking method are not correct
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