Quantity Food Production Operations and Indian Cuisine is a comprehensive textbook designed especially for the students of hotel management. The book covers the basics of volume cooking and Indian cuisine. The concepts are illustrated with the help of photographs, charts, layouts, etc. for better understanding.
- ISBN: 978-0-19-806849-5
- Editorial: Oxford University
- Encuadernacion: Rústica
- Páginas: 416
- Fecha Publicación: 01/05/2011
- Nº Volúmenes: 1
- Idioma: Inglés