Journals Higher Education

£24.99

Paperback

This item has an extended shipping time. The typical delivery time is 6 weeks.

Published: 19 June 2014

612 Pages | Includes DVD

246x189mm

ISBN: 9780199450510


Bookseller Code (AG)


This text is published by OUP Higher Education Division

Food Production Operations

Second Edition

Parvinder S. Bali

  • Based on the National Council for Hotel Management and Catering Technology (NCHMCT) syllabus.
  • Discusses the various methods of cooking such as sautéing, steaming, braising, and microwave cooking.
  • Includes chapters on stocks, soups, sauces, fish, eggs, bread making, and more.
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