000			01621nam a22002537a 4500
003			NU
005			20240402163732.0
008			240402b ph ||||| |||| 00| 0 eng d
020			_a978-1-98467-979-6
040			_aNUFAIRVIEW _cNUFAIRVIEW
050			_aTP 370 T47 2023
245			_aFood production operations / _cauthored and edited by 3G E-Learning LLC
250			_a3rd edition
260			_aNew York : _b3G E-Learning LLC, _cc2023.
300			_aviii, 397 pages : _bcolor illustrations ; _c26 cm.
365			_b3500
504			_aIncludes bibliographical references and index.
505			_aChapter 1 : International cuisine -- Chapter 2 : Bakery and confectionery -- Chapter 3 : Food commodities -- Chapter 4 : Menu planning -- Chapter 5 : Vegetable and meat cookery -- Chapter 6 : Production management -- Chapter 7 : Quantity, food production and cost control -- Chapter 8 : Product and research development -- Chapter 9 : Food hygiene and nutrition.
520			_aFood is one of the four basic needs in life, the other three are shelter, water, and air. While you can eat many things to survive it is more enjoyable when they taste good. That exact reason is why cooking was invented. This edition is revise thoroughly chapter by chapter basis and new chapters are also added. Topics in this book help impart technical skills of food production to students to familiarize them with day-to-day working atmosphere of food production department. -- _cBack cover
650			_aFOOD SERVICE MANAGEMENT.
650			_aQUANTITY COOKING.
710			_a3G E-Learning LLC _eauthor and editor
942			_2lcc _cBK _n0
999			_c4737 _d4737