International Cuisine and Food Production Management is a comprehensive textbook specially designed to meet the needs of final year students of hotel management

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

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

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

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable resta