Food and Beverage

Tarun K Bansal
ISBN 9789384588793/ Year 2016/ Pages 800/ Binding Paperback/ Price USD
65.00
Food and Beverage: Operations to Management is a comprehensive textbook for the students of hotel
management. This book has a wide coverage of various courses, namely, foundation course in food and
beverage service, food and beverage operations, advance course in food and beverage service, cost
control and food and beverage management and provides up to date information about the food and
beverage sector. The book is divided into 19 chapters beginning with development of catering industry in
India and further exploring the potential of Indian catering industry, spread in several chapters on Food and
Beverage Operations, Bar Operations,

Gueridon Operations, Menu Management, Tobacco, Non- Alcoholic and Alcoholic Beverages, Sales Control, Bar Management, Event
Management, Food and Beverage Marketing, Managing Human Resources in Food and Beverage and Food and Beverage Business
Model.

A Culinary Tour of India

Yogesh Singh
ISBN 9789384588489/ Year 2015/ Pages 328/ Binding Paperback/ Price USD
44.00
A Culinary Tour of India is an honest endeavour in comprehensively describing and generating awareness
about the history, evolution and impact of various elements on the remarkable cuisine of our country. The
regional variations along with wide-ranging cooking styles and various facets of Indian cuisine have been
researched and compiled for the information of the food enthusiasts and budding hoteliers. This recherch
book would act as a reference point for all Bon vivant, Hotel Management graduates and those pursuing
their career in the hotel industry.While the market is flooded with books containing recipes from Indian
cuisine, this book

book takes you on a gastronomic journey of the country providing an encyclopedic perspective of the magnificent flavours and aromas
of this wonderful land.The first part of the book familiarizes the reader with a panoptic perspective of Indian cuisine emphasizing on
ingredients and food produced and consumed in different periods. It also features certain gastronomic references from the ancient
eras like Vedic ages and treatise like Ramayana and Mahabharata as well. This section depicts shaping up of splendid Indian cuisine
with an impact of distinct religions and also brief description of brilliant festive foods. It also laconically features about the relation of
food with Ayurveda.The second part is the soul and embodiment of the book depicting the crucial culinary details and trends of almost
every state of India. It brings into light the finer aspects of culinary system, the eating trends and habits, the staple diet and the
speciality dishes. This section of the book focuses on the various regional cuisines of India and put forward the culinary viewpoint and
food patterns, emphasizing the speciality dishes of each state with their brief and compendious descriptions.The third and last part
highlights various noteworthy and significant aspects of Indian cuisine like spices, different gravies, breads, beverages, sweets, biryani
and pulao; and kitchen equipments in detail.

Ecotourism
Jagbir Singh
ISBN 9789380026961/ Year 2010/ Pages 232/ Binding Hardback/ Price USD 61.00
There will always be tourists. In spite of terrorist attacks which have had a decimating effect on the whole
Tourism Industry throughout the world. Mankind has an uncanny knack of bouncing back. To make a new
world for the 21st century, we need to develop Ecotourism on a much larger scale and educate the public
to get back to the beauty of nature and preserve what is left of the ecology in the environment.This book
will help the students, research scholars and teachers in providing the latest information on the tourism
industry. It sets out in detail all of the aspects of the different types of tourist, details of destinations and
means of
ns of transport. Above all, we must respect the laws and cultures of other countries throughout ecotourism, we have a chance to
renew and beautify the world.