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International Cuisine and Food Production Management

Parvinder S Bali

07 June 2012

ISBN: 9780198073895

600 pages

Price: £24.99



International Cuisine and Food Production Management is a comprehensive textbook specially designed to meet the needs of final year students of hotel management and aspiring chefs. It explores the concepts of international food production and illustrates them using numerous photographs, figures, and tables. The accompanying CD contains numerous recipes.

  • 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

About the Author(s)

Parvinder S Bali, Programme Manager, Culinary Services, Oberoi Centre of Learning and Development, New Delhi

Chef Parvinder S Bali is Programme Manager - Culinary Services at the Oberoi Centre of Learning and Development (OCLD), New Delhi. He has had a lot of international exposure, worked under many well-known chefs, and has good knowledge of different international cuisines. He 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. He has authored two books with OUP, Food Production Operations and Quantity Food Production Operations and Indian Cuisine.

Table of Contents

    Part 1 - Western Cuisine - Cold Section
    Larder and Cold Kitchen
    Charcuterie and Pâtés
    Appetizers and Garnishes
    Use of Herbs and Wines in Cooking
    Part 2 - International Cuisines
    Western Cuisine
    European Cuisine
    Western Plated Food
    Concept of Health Food
    Oriental Cuisine
    Part 3 - Advance Confectionary
    Cakes and Pastries
    Ice Creams and Frozen Desserts
    Sauces and Coulis
    Cookies and Biscuits
    Part 4 - Food Production Management
    Production Management
    Research and Product Development