CONTENTS:- 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 preservations of food; etc.
DESCRIPTION
Food science is an important discipline, which influences hotel functions immensely. This book gives an elaborate account of food science in special reference to hotel management.
