Fundamentals of Food Production Principles

ISBN Number : 978-93-5299-337-6

Student Price : Rs.225

Student Dollar Price : 9$

Book Edition : First

Year of Publication : 2018

No. Of Pages : 192

Book Weight :260

About The Book

Fundamentals of Food Production Principles is a comprehensive, syllabi-oriented text book that has been developed especially for the students of Hotel Management and specially for B.Sc. Hospitality Management students. The book has been developed keeping in mind the fact that there are no comprehensive notes available for food production (New Syllabus for B.Sc. Hospitality Studies, First Year).

The book is specially designed to meet the needs of students in undergraduate course in Hotel Management. The concepts are presented in easy language for the understanding of the students. All the topics included in the syllabus are covered in the book. In addition to these, explanatory diagrams are also provided in the book. Each chapter of the book begins with crisp learning aims. Chapters included ranges from introduction of food production to various methods of cooking, basic mother sauces, different commodities, etc. which a chef should know.

We hope this book will be useful to Hospitality students to understand the basic concepts of Food Production.


Contents -

1. Introduction to Professional Cookery
2. Organization Structure in the Kitchen
3. Cooking Utensils and Small Equipments
4. Fuels Used in the Kitchen
5. Professional Attributes
6. Commodities Used in the Catering Industry
7. Pigments in Foods
8. Introduction to Food Pre-preparation
9. Introduction to Methods of Cooking
10. Stocks
11. Sauces
12. Soups
13. Texture, Accompaniments and Garnishes
14. Introduction to Bakery and Confectionery
15. Function of Ingredients in Bakery and Confectionery
16. Yeast Dough

About The Author

Prof. Dr. Shefali Joshi having Doctorate of Philosophy and DHMCT is an alumnus of the 1994 batch from the Maharashtra State Institute of Hotel Management and Catering Technology, Pune (former FCI). She has a vast experience of around 23 years, both in Industry (Taj Group of Hotels, Mumbai) as well as Academics. She has worked as Training and Placement Coordinator for almost 16 years. She has been handling subjects like Food Productions, Accommodation and Marketing Management. With her vast experience, she decided to impart some of her profound knowledge to future Hospitality Management graduates from premier and leading hospitality institute, i.e., Suryadatta College of Hospitality Management and Travel Tourism, Pune. She hopes to motivate students to become great leaders in the world of hospitality. She has also participated in various culinary based TV shows on SAAM TV in program "Aaj Kaay Special" as well as on Zee TV in "Aamhi Saare Khavayye".

Mr. Pralhad Botre is working as an Assistant Professor at Dr. D.Y. Patil Institute of Hotel Management & Catering Technology, Pune from July 2004 till now. He has around 23 years of experience in Industry and Academics. After completing his Diploma in Hotel Management & Catering Technology from FCI Shivajinagar, Pune, he started his career as DCDP at Hotel Holiday Inn, Pune. He also worked on various cruise lines like Celebrity, Renaissance, Festival, Appolo, etc. for 7 years. During his work on Celebrity cruise line, he was awarded with "YESS Employee" award for his highly dedication and sincerity towards his profession. Currently, he is working as HOD of Food Production at D.Y. Patil IHMCT, Pune. He has also done Bachelor Degree in B.Sc. in Hotel & Tourism Management (B.Sc. HTM) and Masters in Tourism Management (MTM). He has also conducted TV show on SAAM TV "Aaj Kaay Special". He was also involved in BHMCT, B.Sc. HS, BHA Syllabus setting for SPPU and Ajinkya University for BHM Syllabus.

Book Reviews

Login Form