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Synopsis Present book has been written for teachers and students of professional courses in hotel management. Today hotel industries are the major service sector in the world economy. The industry encompasses an extensive variety of service industries that include food service, tourism and hotels. Hospitality industry can not be thought without food services. Cooking cannot be performed without professionally-trained chefs. This course enable them to let them understand the basic features of kitchen and kitchen equipments, cooking methods, ingredients, different types of vegetables available round the world, wide variety of soups, cheese, cakes, snakes, meats, serving styles, decoration, calculation of food amount and store operations.

Food serving operations of restaurants and hotels includes the preparation and serving meals and beverages to customers. Besides coordinating activities among various departments, such as kitchen, dining room, and banquet operations, food serving department ensure that customers are satisfied with their dining experience. In addition, they oversee the inventory and ordering of food, equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant’s equipment and facilities.

This book will familiarize students with various activities of food service through illustrative example in very lucid and easy manner and is designed to understand the theories of culinary technology and various system used in cooking and serving.