CONTENTS:-
Vol.1: Food and Beverages:
1. Food Service Management.
2. Food Service Equipment.
3. Food and Beverage Managers.
4. Planning the Kitchen.
5. Menu Planning.
6. Food Service Workers.
7. Food Contamination.
8. Managing the Food Cost.
9. Growth of Hospitality Profession.
10. Planning Emergency Food Services.
Vol.2: Food and Beverage Production:
1. Introduction to Cookery.
2. Kitchen Organisation.
3. Kitchen Equipment and Tools.
4. Fish Recipes.
5. Various Modes of Cooking Meat.
6. Preparation of Sauces and Gravies.
7. Production of Dishes from Milk, Butter, Cheese and Eggs.
8. Preserves, Confectionary, Ices and Dessert Dishes.
9. Production of Creams, Jellies, Souffles, Omelets and Sweet Dishes.
10. Production of Puddings and Pastry.
11. General Directions for Making Soups.
Vol.3: Food and Beverages Services:
1. Food Service Management.
2. Food Service Equipment.
3. Food and Beverage Managers.
4. Planning the Kitchen.
5. Menu Planning.
6. Food Service Workers.
7. Food Contamination.
8. Managing the Food Cost.
9. Growth of Hospitality Profession.
10. Planning Emergency Food Service.
