HOTEL MANAGEMENT:FOOD SCIENC-H

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Food Science is an important discipline, which influences hotel functions immensely.This book gives an elaborate account of food science in speical reference to hotel management. The vital and authoritative information is gathered under the following chapters-Historical Background; Basic Principles; Food Management; Basic Technology, Managing the Kitchen; The Fundamental; basis of Menu Planning; Purpose of Cooking; Food Stuff; Utility of Spices; Various Methods; Various Types of Feast; The Beverages; Popular Items; and Preservation of Food; etc. About Author : Naseem Ahmad, an eminent author and analyst, is basically a social scientist. He has diversified into various fields, with a special interest in Hotel management and related subjects.He has several outstanding publications to his credit which won him wide acclaim in academic circle. Contents : PrefaceHistorical BackgroundBasic PrinciplesFood ManagementBasic TechnologyManaging the KitchenThe FundamentalsBasis of Menu PlanningPurpose of CookingFood StuffUtility of SpicesVarious MethodsVarious Types of FeastThe BeveragesPopular ItemsPreservation of FoodAppendicesBibliographyIndex