QUANTITY FOOD PRODUCTION OPERATIONS & INDIAN CUISINE

I'd love a review for "Quantity Food Production Operations and Indian Cuisine" by Parvinder S. Bali. I would personally recommend this book for who gain knowledge in Indian food production department,chefs, students & food enthusiastics. Here's what I feel I have said - Comprehensive and Concise: One reviewer described it as extremely comprehensive, concise, and very well framed. - Excellent Guide It's considered an excellent guide for students and chefs alike. - Indian Cuisine Focus. The book delves into Indian cuisine and exotic cooking styles prevalent in India. - Practical Approach The content is illustrated with photographs, charts, and layouts, making it practice-oriented. - Useful for Hotel Management: It's a valuable resource for hotel management students and aspiring chefs. Considering these points, here's a possible review structure you could follow: Key Strengths 1. Coverage of Volume Cooking*: The book covers basics of volume cooking and Indian cuisine. 2. Illustrations and Examples: Use of photographs and charts enhances understanding. 3.Practical Applications: Helpful for internship training in professional hotel kitchens. Who Might Benefit - Hotel management students. - Aspiring chefs. - Professionals in culinary servie.

Amazing book and mostly help in hotel and hospitality management students.

Good for Hotel Management Students.

What a book don't even have words to describe my feeling for this book

For Hotel Management Students . Will help them a lot with Indian cooking

This is an award winning book. A perfect book for Hotel management students.

Nothing more

This is the one and only book for chefs. Buy it ..

A good book and essential for anyone wanting to know just that little bit more on Indian cuisine and it's production commercially.