Parvinder S Bali

Quantity Food Production Operations and Indian Cuisine

• Broschiertes Buch

Produktbeschreibung

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. for better understanding.

Produktdetails

• Verlag: Oxford University Press, USA
• Seitenzahl: 416
• Erscheinungstermin: 22. Juni 2011
• Englisch
• Abmessung: 239mm x 183mm x 20mm
• Gewicht: 558g
• ISBN-13: 9780198068495
• ISBN-10: 0198068492
• Artikelnr.: 33253844

Autorenporträt

Parvinder S Bali is Programme Manager, Culinary Services at Oberoi Centre of Learning and Development (OCLD), 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 a Certified Hospitality Educator (CHE) from American Hotel and Lodging Association (AHLA), a certified Professional Chef from the Culinary Institute of America and also a certified Chef De Cuisine from the American Culinary Federation.