Food Production Operations, 3e is a comprehensive text designed for students of degree and diploma courses in hotel management. The book aims to introduce stude

Accompanied by one CD-ROM in pocket inside back pocket.

The second edition of Food Production Operations continues to provide a comprehensive and lucid coverage of the subject.The entire book is divided into five par

Describes the fundamental principles of food production - both theory and practice. Divided into four parts, the book has been conceptualized and designed to be

Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describe