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Contents
Front Matter
Introduction
1.
Functional areas of food service
2.
Types of Menu and Menu Design
3.
Culinary Skills
4.
Standardization of Recipes
5.
Equipment for Quantity Food Production
6.
Food Standards - FSSAI
7.
PFA and Other Standards
8.
Procurement Methods for Foods
9.
Purchasing Specification for Perishable Foods
10.
Purchasing Specification for Semi Perishable and Non Perishable Foods
11.
Methods of Receiving Food Commodities
12.
Storage Requirement in Food Industry
13.
Inventory Control
14.
Processed and Preserved Foods in Food Service
15.
Kitchen Layouts
16.
Food Production
17.
Indian and Continental Cusines
18.
Preparation of Sauce
19.
Preparation of Soups
20.
Salads and its types
21.
Food Safety
22.
Baking Basics
23.
Microwave Cooking
24.
Healthy Cooking in Food Service
25.
Waste Disposal
26.
Laying a Table
27.
Napkin Folds
28.
Types of Service
29.
Styles of Service
30.
Packaging Techniques
31.
Utilization of Leftovers
32.
HACCP in Production
33.
Types of Fuel – Renewable and Non-renewable
34.
Components of Costing
35.
Portion Control
36.
Break Even Analysis
37.
Management of Financial Resources
Back Matter
Appendix
Quantity food production
This is where you can add appendices or other back matter.