This book has been written for entry level Chefs. This book is going to support you through your training, and will serve as a recipe book and reference source throughout your career.
Many recipes have been developed and updated, using modern techniques and methods tested in real working kitchens. Others are traditional, reliable favorites that have grown up with Practical Advance Cookery Theory. This book is based on the curriculum of the Hotel Management course. This text book aims to cover all important aspects and issues related to Food & Beverage Production Management. This book is for Professionals, Students and Connoisseurs who want to learn about the history and the art and science of cooking.
