International Cuisine and Food Production Management is a comprehensive textbook specially designed for the final year degree-diploma students of hotel management. The book explores key concepts and illustrates them through numerous figures, photographs, and tables.

Divided into four parts, the first part elaborates Western cuisine (cold section) and covers larder, charcuterie and pâtés, appetizers and garnishes, sandwiches, use of herbs and wines in cooking. The second part throws light on a variety of international cuisines such as Italian, Mediterranean, Mexican, French, British, Scandinavian, German, Chinese, Japanese, and Thai, and also discusses Western plated food and health food. The third part discusses advanced confectionery and includes cakes and pastries, chocolates, desserts, sauces and coulis, and cookies and biscuits. The final part discusses production management and research and new product development.

The book will also serve as a handy tool for chefs with its coverage of topics and the various recipes, besides students.

Contents
PART I: COLD KITCHEN
Chapter 1. Larder or Cold Kitchen
Chapter 2. Charcuterie
Chapter 3. Appetizers and Garnishes
Chapter 4. Sandwiches
Chapter 5. Uses of Herbs and Wines in Cooking
PART II: INTERNATIONAL CUISINES
Chapter 6. Western Cuisines
Chapter 7. European Cuisines
Chapter 8. Western Plated Food
Chapter 9. Concept of Health Food
Chapter 10. Oriental Cuisines
PART III: ADVANCED PASTRY AND CONFECTIONERY
Chapter 11. Cakes and Pastries
Chapter 12. Chocolate
Chapter 13. Desserts
Chapter 14. Ice Creams and Frozen Desserts
Chapter 15. Sauces and Coulis
Chapter 16. Cookies and Biscuits
PART IV: FOOD PRODUCTION MANAGEMENT
Chapter 17. Production Management
Chapter 18. Research and Product Development

Features

Elaborates on the culinary history, regions, specialities, famous dishes of various international cuisines such as Western, European, and Oriental
Devotes a complete part to advanced confectionery including cakes, pastries, chocolates, desserts, cookies, and biscuits
Includes key managerial issues such as production planning and scheduling, production quality and quantity control, forecasting and budgeting, menu costing, yield management, and new product development
Includes 16 colour plates
In the CD
Over 370 recipes together with formulas to calculate waste percentage and food cost of the dish
Recipes divided into cold kitchen, international cuisines, and advanced pastry and confectionery
PowerPoint presentations on step-by-step preparation of terrine and pate