(Trade Theory) for the trade of Food Production (General) under Travel, Tourism & Hospitality Sector for. Craftsman Training Scheme. This Book is prepared as ...

The first unit in this block compromise of culinary journey, history of cooking and evolution in food industry. The second unit in this block contains kitchen ...

The food service department is composed of individual restaurant and outlet managers, maître d'hôtel (the head waiter of a restaurant), waiters, and waitresses.

The document outlines the curriculum for a 3-year B.Sc. degree in Hospitality and Hotel Administration with a specialization in Food Production Management.

Institute of Hotel Management and Catering Technology Thiruvananthapuram. 641.5 Food Production B Sc H & HA Semester VI. Page. 1. ADVANCED FOOD PRODUCTION ...

Unit-1 : Importance of kitchen in Hotel & Catering establishments; Aims and objectives of Cooking, classification of raw materials, preparation of ingredients, ...

I-YEAR. FOOD PRODUCTIOM THEORY I. 1211 N. Objectives: To develop a comprehensive knowledge of professional cookery in the hotel and catering industries.

Food Production and its related operations are integral elements of hospitality management, hotel management, and restaurant businesses. It requires a ...

The foundation course in Food Production gives an insight into the basics of cooking food coupled with the scientific approach by trying to understand the basic ...

Food Production is one of the important departments of the hotel as it handles various types of kitchens and it is necessary for Food Production staff to ...