Quantity Food Production and Operations with Glimpses of Indian Cuisine
by Susanta Ranjan Chaini
Description
This book is written for those students, who are pursuing their career in hotel management & for those who are interested to know about Indian cuisine. This book is specially designed to help those students who want to pursue their career as a chef. At the same time, it would also be helpful for industry professionals.
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Worldwide rights available
Author Biography
Susanta Ranjan Chaini is presently working as a senior lecturer & principal I/C in Ranjita Institute of Hotel Management, Bhubaneswar, Odisha, which is affiliated to National Council Of Hotel Management & Catering Technology, Ministry Of Tourism, Government of India.
He has a master’s degree holder in Tourism Administration & qualified UGC-NET for lectureship in “Tourism Administration & Hospitality”. He also completed his Diploma in “Hotel Management” & B.Sc. in “Hospitality & Hotel Administration” from IHM-Bhubaneswar.
Shroff Publishers & Distributors (Pvt.) Ltd.
View all titlesBibliographic Information
- Publisher Shroff Publishers
- Publication Date December 2014
- Orginal LanguageEnglish
- ISBN/Identifier 9789351108610
- Publication Country or regionIndia
- FormatPaperback
- Primary Price 400 INR
- Pages184
- ReadershipProfessional and Scholarly
- Publish StatusPublished
- EditionFirst
- Copyright Year2014
- Dimensions7X9 inches
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