Textbook of Food Production and Food Beverage Service

Price: $12.99
(as of Jun 09, 2026 05:41:52 UTC – Details)

This textbook has been specially prepared for B.Sc. Home Science students in accordance with the AEDP UGC Semester I syllabus on Food Production and Food & Beverage Services. It introduces learners to the essential foundations of professional kitchen work, culinary principles, food preparation methods, service techniques, hygiene, safety, and hospitality practices in a clear and student-friendly manner.

The book covers the structure and organization of the kitchen, basic culinary terminology, classification of raw materials, methods of cooking, preparation of stocks, soups, sauces, vegetables, cereals, pulses, eggs, and simple dishes. It also explains the fundamentals of Food & Beverage Service, including restaurant organization, service personnel, service equipment, mise-en-place, table laying, menu knowledge, styles of service, and guest handling.

Special emphasis has been given to practical understanding so that students can connect classroom learning with laboratory work. Each chapter is written in an easy academic style and supported with relevant image prompts to encourage visual learning and demonstration-based teaching. The text is designed to build both theoretical knowledge and practical competence, making it useful not only for university examinations but also for skill development in hospitality and home science education.

With its systematic coverage, learner-friendly presentation, and syllabus-based approach, this book serves as a dependable guide for students, teachers, and beginners seeking a strong foundation in Food Production and Food & Beverage Services.

ASIN ‏ : ‎ B0GTDMY7CS
Publisher ‏ : ‎ Independently published
Publication date ‏ : ‎ March 20, 2026
Language ‏ : ‎ English
Print length ‏ : ‎ 152 pages
ISBN-13 ‏ : ‎ 979-8252963723
Item Weight ‏ : ‎ 8 ounces
Dimensions ‏ : ‎ 5 x 0.35 x 8 inches

Product summary

shift
+
alt
+
D