Food Production Operation | By Chef Parvinder S. Bali | 4th Edition 2024 | Oxford University Publication ( English Medium )

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Food Production Operation | By Chef Parvinder S. Bali | 4th Edition 2024 | Oxford University Publication ( English Medium ).

The 4th edition of "Food Production Operation" by Chef Parvinder S. Bali is a comprehensive guide to the world of food production, catering, and hospitality management. This book covers all aspects of food production operations, from menu planning and recipe development to kitchen organization and staff management. Whether you are a student studying hospitality management or a professional in the industry, this book is an essential resource for understanding the intricacies of food production. Chef Parvinder S. Bali brings his years of experience in the culinary industry to this book, providing valuable insights and practical tips for success in the kitchen. The book is written in an easy-to-understand language, making it accessible to readers of all levels of expertise. With updated information on current trends and technologies in the food production industry, this 4th edition is a must-have for anyone looking to excel in their culinary career. Some key topics covered in this book include: - Menu planning and development - Food costing and budgeting - Kitchen layout and design - Food safety and sanitation - Staff training and management - Culinary techniques and recipes With its detailed explanations, real-world examples, and practical exercises, "Food Production Operation" is not just a textbook but a valuable reference guide that you will turn to again and again throughout your career. Whether you are a student preparing for a career in hospitality management or a professional looking to enhance your skills, this book will provide you with the knowledge and tools you need to succeed in the fast-paced world of food production. Don't miss out on this essential resource – order your copy of "Food Production Operation" by Chef Parvinder S. Bali today!

Master the art of food production with this comprehensive guide. Ideal for hospitality students and professionals, it covers kitchen operations, techniques, and management with practical, industry-focused insights.

📝 Who Should Use It

Bachelor’s or diploma students in Hotel Management, Culinary Arts, Hospitality Studies who are taking a course in Food Production, Cookery or Kitchen Operations.

Professional chefs, kitchen supervisors or trainers in hospitality institutions who want an updated text covering both operations and underlying reasoning (“why” things are done a certain way) to train staff/assistants.

Instructors/lecturers looking for a core textbook for teaching courses on food production operations in English-medium curricula.

Learners preparing for hotel industry roles who want to build a strong foundation in kitchen operations, commodity usage, menu planning and food production methods.

About the Author

Dr Chef Parvinder S. Bali is the Director and owner of School for European Pastry and Culinary Arts, Gurugram. He is a certified hospitality educator from the 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.

Search Key - Food Production Operation book, Chef Parvinder S. Bali books, Hospitality management textbooks, Culinary industry guides, Oxford University Publication books, Food production techniques, Menu planning resources, Kitchen organization tips, Staff management strategies, Culinary career advice, Food safety guidelines, Catering business operations, Food costing methods, Recipe development tools, Kitchen layout design ideas, Staff training manuals, Culinary techniques handbook, Food industry trends, Technologies in food production, Successful culinary careers, Publisher ‏ : ‎ Oxford University Press (15 July 2024); Oxford Univerity Press, Paperback ‏ : ‎ 600 pages, ISBN-10 ‏ : ‎ 9354977391, ISBN-13 ‏ : ‎ 978-9354977398, Item Weight ‏ : ‎ 500 g.

Product Details

SKU / BOOK Code:	Oxfrd-food-prductn-3rd-ed-(E)
Publisher:	Oxford Publication
Author:	Parvinder Bali
Binding Type:	Paperback
No. of Pages:	612
ISBN-10:	9354977391
ISBN-13:	978-9354977398
Edition:	4th Edition
Language:	English Medium
Publish Year:	2025-11
Weight (g):	2500
Product Condition:	New
Reading Age:	Above 10 Years
Country of Origin:	India
Genre:	Competitive Books
Manufacturer:	Oxford Publication
Importer:	Oxford Publication
Packer:	Fullfilled by Supplier

Product Description

Food Production Operation | By Chef Parvinder S. Bali | 4th Edition 2024 | Oxford University Publication ( English Medium ).

The 4th edition of "Food Production Operation" by Chef Parvinder S. Bali is a comprehensive guide to the world of food production, catering, and hospitality management. This book covers all aspects of food production operations, from menu planning and recipe development to kitchen organization and staff management. Whether you are a student studying hospitality management or a professional in the industry, this book is an essential resource for understanding the intricacies of food production. Chef Parvinder S. Bali brings his years of experience in the culinary industry to this book, providing valuable insights and practical tips for success in the kitchen. The book is written in an easy-to-understand language, making it accessible to readers of all levels of expertise. With updated information on current trends and technologies in the food production industry, this 4th edition is a must-have for anyone looking to excel in their culinary career. Some key topics covered in this book include: - Menu planning and development - Food costing and budgeting - Kitchen layout and design - Food safety and sanitation - Staff training and management - Culinary techniques and recipes With its detailed explanations, real-world examples, and practical exercises, "Food Production Operation" is not just a textbook but a valuable reference guide that you will turn to again and again throughout your career. Whether you are a student preparing for a career in hospitality management or a professional looking to enhance your skills, this book will provide you with the knowledge and tools you need to succeed in the fast-paced world of food production. Don't miss out on this essential resource – order your copy of "Food Production Operation" by Chef Parvinder S. Bali today!

Master the art of food production with this comprehensive guide. Ideal for hospitality students and professionals, it covers kitchen operations, techniques, and management with practical, industry-focused insights.

📝 Who Should Use It

Bachelor’s or diploma students in Hotel Management, Culinary Arts, Hospitality Studies who are taking a course in Food Production, Cookery or Kitchen Operations.

Professional chefs, kitchen supervisors or trainers in hospitality institutions who want an updated text covering both operations and underlying reasoning (“why” things are done a certain way) to train staff/assistants.

Instructors/lecturers looking for a core textbook for teaching courses on food production operations in English-medium curricula.

Learners preparing for hotel industry roles who want to build a strong foundation in kitchen operations, commodity usage, menu planning and food production methods.

About the Author

Dr Chef Parvinder S. Bali is the Director and owner of School for European Pastry and Culinary Arts, Gurugram. He is a certified hospitality educator from the 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.

Search Key - Food Production Operation book, Chef Parvinder S. Bali books, Hospitality management textbooks, Culinary industry guides, Oxford University Publication books, Food production techniques, Menu planning resources, Kitchen organization tips, Staff management strategies, Culinary career advice, Food safety guidelines, Catering business operations, Food costing methods, Recipe development tools, Kitchen layout design ideas, Staff training manuals, Culinary techniques handbook, Food industry trends, Technologies in food production, Successful culinary careers, Publisher ‏ : ‎ Oxford University Press (15 July 2024); Oxford Univerity Press, Paperback ‏ : ‎ 600 pages, ISBN-10 ‏ : ‎ 9354977391, ISBN-13 ‏ : ‎ 978-9354977398, Item Weight ‏ : ‎ 500 g.

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