Quantity Food Production Operations and Indian Cuisine by Parvinder S. BaliQuantity Food Production Operations and Indian Cuisine by Parvinder S. Bali

Quantity Food Production Operations and Indian Cuisine

byParvinder S. Bali

Paperback | November 22, 2011

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Quantity Food Production Operations and Indian Cuisine is a comprehensive textbook designed especially for the students of hotel management. The book covers the basics of volume cooking and Indian cuisine. The concepts are illustrated with the help of photographs, charts, layouts, etc.The book begins with an introduction to volume cookery. It then goes on to discuss the types of volume catering establishments along with the fundamentals of menu planning for volumes. The book delves into the basics of planning, purchasing and indenting for volumes. It discusses the purchasesystems, correct portion sizes for volume feeding, modifying recipes for volume caterings, optimum utilization of space for volume cooking, selection of equipment, staffing and resourcing. The second part of the book deals with Indian cuisine and the exotic styles of cooking, prevalent in thecountry. The book concludes with a guide (appendix) that would help the students during internship training in professional kitchens of hotels. The book would be very useful to hotel management students and aspiring chefs in understanding the basics of kitchen operations and also their practical applications.
Parvinder S Bali is Programme Manager of Culinary Services at Oberoi Centre of Learning and Development (OCLD) in Delhi. A graduate from IHM, Kolkata and OCLD, he joined Oberoi Hotels and Resorts and then moved on to ITC Hotels. He has worked under many well-known chefs and is an expert in different international cuisines. Chef Bali is...
Title:Quantity Food Production Operations and Indian CuisineFormat:PaperbackDimensions:416 pages, 9.84 × 7.48 × 0.03 inPublished:November 22, 2011Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0198068492

ISBN - 13:9780198068495


Table of Contents

Quantity Food Production1. Introduction to Volume cookery2. Types of volume catering establishments3. Purchasing and Indenting for Volumes4. Planning for volume cateringIndian Cuisine5. Regional Indian Cuisines6. Dum Cooking7. Tandoor Cooking8. Rice cooking9. Indian Halwai10. Traditional home cookingAppendix: Guide on internship training in hotels