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International Cuisine And Food Production Management
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Book Synopsis International Cuisine and Food Production Management by : Parvinder S Bali
Download or read book International Cuisine and Food Production Management written by Parvinder S Bali and published by OUP India. This book was released on 2012-06-07 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: International Cuisine and Food Production Management is a comprehensive textbook specially designed to meet the needs of final year students of hotel management and aspiring chefs. It explores the concepts of international food production and illustrates them using numerous photographs, figures, and tables. The accompanying CD contains numerous recipes.
Book Synopsis Quantity Food Production Operations and Indian Cuisine by : Parvinder S. Bali
Download or read book Quantity Food Production Operations and Indian Cuisine written by Parvinder S. Bali and published by Oxford University Press, USA. This book was released on 2011 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Accompanied by one CD-ROM in pocket inside back pocket.
Book Synopsis Food Production Operations by : CHEF PARVINDER S. BALI
Download or read book Food Production Operations written by CHEF PARVINDER S. BALI and published by . This book was released on 2021-01-27 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Production Operations, 3e is a comprehensive text designed for students of degree and diploma courses in hotel management. The book aims to introduce students to the world of professional cookery.
Book Synopsis Principles of Food Production Operations by : Yogesh Singh
Download or read book Principles of Food Production Operations written by Yogesh Singh and published by . This book was released on 2017-02-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the fundamental principles of food production - both theory and practice. Divided into four parts, the book has been conceptualized and designed to become an indispensable textbook for hotel management students.
Book Synopsis International Cooking by : Patricia A. Heyman
Download or read book International Cooking written by Patricia A. Heyman and published by . This book was released on 2003 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in International Cookery, Continental Cookery, Cuisines of the World, World Cookery. Unique in its breadth, depth, and perspective, this comprehensive text on international cookery covers cuisines from around the world providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. Each cuisine is explored in terms of its general characteristics as well as issues including the history and effects from invaders and bordering countries; topography, geography, and climate; indigenous foods, culture, and influences from religion and other groups of people; foods and flavorings frequently used; common cooking methods and their origins in the area; and regional variations. Each chapter contains tested recipes representing foods and dishes from all segments of the menu and wine suggestions (provided by Beringer Blass Vineyards) for each first course, soup, and entr�e.
Author :Silke Bartsch Publisher :Peter Lang Gmbh, Internationaler Verlag Der Wissenschaften ISBN 13 :9783631727829 Total Pages :0 pages Book Rating :4.7/5 (278 download)
Book Synopsis Places of Food Production by : Silke Bartsch
Download or read book Places of Food Production written by Silke Bartsch and published by Peter Lang Gmbh, Internationaler Verlag Der Wissenschaften. This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book analyses the interaction between food, self-conceptions and region using three thematic streams: Food and Region, Food and the Imagination, and Alienation and the Handling of Food. It reflects on important questions concerning the impact on our lives of places of food production in an increasingly industrialised and globalised world.
Download or read book Quantity written by John B. Knight and published by Wiley. This book was released on 2000-03-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A major revision of a classic text-how to be an effective foodservice manager. When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today. Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on: * Employee productivity * Total Quality Management * Innovative cooking methods and trends * Cultural diversity * Hazard Analysis Critical Control Points (HACCP) * Industry growth * Career opportunities Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
Book Synopsis Re-orienting Cuisine by : Kwang Ok Kim
Download or read book Re-orienting Cuisine written by Kwang Ok Kim and published by Berghahn Books. This book was released on 2015-02-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.
Author :The International Culinary Schools at The Art Institutes Publisher :John Wiley & Sons ISBN 13 :0470410760 Total Pages :884 pages Book Rating :4.4/5 (74 download)
Book Synopsis International Cuisine by : The International Culinary Schools at The Art Institutes
Download or read book International Cuisine written by The International Culinary Schools at The Art Institutes and published by John Wiley & Sons. This book was released on 2008-07-15 with total page 884 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents more than four hundred authentic recipes from countries around the world along with information on land, history, food, and cooking techniques for each region.
Book Synopsis Heritage Cuisines by : Dallen J. Timothy
Download or read book Heritage Cuisines written by Dallen J. Timothy and published by Routledge. This book was released on 2015-11-19 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food is one of the most fundamental elements of culture and a significant marker of regional and ethnic identity. It encompasses many other elements of cultural heritage beyond the physical ingredients required for its production. These include folklore, religion, language, familial bonds, social structures, environmental determinism, celebrations and ceremonies, landscapes, culinary routes, smells, and tastes, to name but a few. However, despite all that is known about foodways and cuisine from hospitality, gastronomical, supply chain and agricultural perspectives, there still remains a dearth of consolidated research on the wide diversity of food and its heritage attributes and contexts. This edited volume aims to fill this void by consolidating into a single volume what is known about cuisines and foodways from a heritage perspective and to examine and challenge the existing paradigms, concepts and practices related to gastronomic practices, intergenerational traditions, sustainable agriculture, indigenous rituals, immigrant stories and many more heritage elements as they pertain to comestible cuisines and practices. The book takes a global and thematic approach in examining heritage cuisines from a wide range of perspectives, including agriculture, hunting and gathering, migration, ethnic identity and place, nationalism, sustainability, colonialism, food diversity, religion, place making, festivals, and contemporary movements and trends. All chapters are rich in empirical examples but steady and sound in conceptual depth. This book offers new insight and understanding of the heritage implications of cuisines and foodways. The multidisciplinary nature of the content will appeal to a broad academic audience in the fields of tourism, gastronomy, geography, cultural studies, anthropology and sociology.
Book Synopsis The Sustainable Chef by : Stefan Gössling
Download or read book The Sustainable Chef written by Stefan Gössling and published by Routledge. This book was released on 2021-12-09 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.
Book Synopsis Cuisine and Culture by : Linda Civitello
Download or read book Cuisine and Culture written by Linda Civitello and published by John Wiley & Sons. This book was released on 2011-03-29 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food. From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before. Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages Includes a sampling of recipes and menus from different historical periods and cultures Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine. Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.
Book Synopsis Cuisine, Colonialism and Cold War by : Katarzyna J. Cwiertka
Download or read book Cuisine, Colonialism and Cold War written by Katarzyna J. Cwiertka and published by Reaktion Books. This book was released on 2013-06-01 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: When you consider the size of Korea’s population and the breadth of its territory, it’s easy to see that this small region has played a disproportionately large role in twentieth-century history. The peninsula has experienced colonial submission at the hands of Japan, occupation by the United States and the Soviet Union, war, and a national division that continues today. Cuisine, Colonialism and Cold War traces these developments as they played out in an unusual sphere: Korea’s national cuisine, which is savored for its diversity of ingredients and flavor. Katarzyna J. Cwiertka shows that many foods and dietary practices identified as Korean have been created or influenced by its colonial encounters, and she uncovers how the military and the Cold War had an impact on diet in both the North and South. Surveying the manufacture and consumption of rice and soy sauce, the rise of restaurants, wartime food, and the 1990s famine that still affects North Korea, Cwiertka illuminates the persistent legacy of Japanese rule and the consequences of armed conflicts and the Cold War. Bringing us closer to the Korean people and their daily lives, this book shines new light on critical issues in the social history of this peninsula.
Book Synopsis Quantity Food Production, Planning and Management by : John Knight
Download or read book Quantity Food Production, Planning and Management written by John Knight and published by . This book was released on 1979-08 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Crossroads of Cuisine by : Paul David Buell
Download or read book Crossroads of Cuisine written by Paul David Buell and published by BRILL. This book was released on 2020-11-04 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Crossroads of Cuisine offers history of food and cultural exchanges in and around Central Asia. It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past.
Book Synopsis Strategic International Restaurant Development: From Concept to Production by : Camillo, Angelo A.
Download or read book Strategic International Restaurant Development: From Concept to Production written by Camillo, Angelo A. and published by IGI Global. This book was released on 2021-04-09 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.
Book Synopsis International Cuisine by : Jeremy MacVeigh
Download or read book International Cuisine written by Jeremy MacVeigh and published by Cengage Learning. This book was released on 2008-08-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: International Cuisine not only provides recipes for all the major cuisines of the world, but also explains how these cuisines developed, regional differences, and the culinary terminology used in each. This text fills the gap between the foundations laid by the introductory textbooks and reality in today's diverse kitchens. Organized in a clear format with photos that takes an easy to follow approach for students, and allows instructors to cover all cuisines in depth even if they are unfamiliar. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
