Journals Higher Education

£24.99

Paperback

Published: 07 June 2012

600 Pages

246x189mm

ISBN: 9780198073895


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This text is published by OUP Higher Education Division

International Cuisine and Food Production Management

Parvinder S Bali

  • Elaborates on the culinary history, regions, specialties, famous dishes of various international cuisines such as Western, European, Oriental
  • Devotes a complete part to advance confectionary including cakes, pastries, chocolates, desserts, cookies and biscuits
  • Includes key managerial issues like production planning and scheduling, production quality and quantity control; forecasting and budgeting, menu costing, yield management; new product development
  • Includes 16 colour plates
  • Is accompanied by a CD containing numerous recipes enabled with formulae to calculate waste percentage and food cost of the dish
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