International Cuisine & Food Production Management (Record no. 2236)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03220nam a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20190610153142.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 190610b ||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 978-0-19-807389-5 |
| 028 ## - PUBLISHER NUMBER | |
| Source | Allied Informatics, Jaipur |
| Bill Number | 6235 |
| Bill Date | 5/6/2019 |
| Purchase Year | 2019-20 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | BSDU |
| Language of cataloging | English |
| Transcribing agency | BSDU |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 647.94068 |
| Item number | BAL |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Bali, Parvinder S. |
| 245 ## - TITLE STATEMENT | |
| Title | International Cuisine & Food Production Management |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New Delhi |
| Name of publisher, distributor, etc. | Oxford University Press |
| Date of publication, distribution, etc. | 2019; c2012 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 527 |
| 500 ## - GENERAL NOTE | |
| General note | 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.<br/><br/>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.<br/><br/>The book will also serve as a handy tool for chefs with its coverage of topics and the various recipes, besides students. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Contents<br/>PART I: COLD KITCHEN <br/>Chapter 1. Larder or Cold Kitchen <br/>Chapter 2. Charcuterie <br/>Chapter 3. Appetizers and Garnishes <br/>Chapter 4. Sandwiches <br/>Chapter 5. Uses of Herbs and Wines in Cooking <br/>PART II: INTERNATIONAL CUISINES <br/>Chapter 6. Western Cuisines <br/>Chapter 7. European Cuisines <br/>Chapter 8. Western Plated Food <br/>Chapter 9. Concept of Health Food <br/>Chapter 10. Oriental Cuisines <br/>PART III: ADVANCED PASTRY AND CONFECTIONERY <br/>Chapter 11. Cakes and Pastries <br/>Chapter 12. Chocolate <br/>Chapter 13. Desserts <br/>Chapter 14. Ice Creams and Frozen Desserts <br/>Chapter 15. Sauces and Coulis <br/>Chapter 16. Cookies and Biscuits <br/>PART IV: FOOD PRODUCTION MANAGEMENT <br/>Chapter 17. Production Management <br/>Chapter 18. Research and Product Development |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Features<br/><br/>Elaborates on the culinary history, regions, specialities, famous dishes of various international cuisines such as Western, European, and Oriental<br/>Devotes a complete part to advanced confectionery including cakes, pastries, chocolates, desserts, cookies, and biscuits<br/>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<br/>Includes 16 colour plates<br/>In the CD<br/>Over 370 recipes together with formulas to calculate waste percentage and food cost of the dish<br/>Recipes divided into cold kitchen, international cuisines, and advanced pastry and confectionery<br/>PowerPoint presentations on step-by-step preparation of terrine and pate |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Hospitality |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Date last checked out | Cost, replacement price | Price effective from | Koha item type | Collection code |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | General Stacks | 06/10/2019 | 675.00 | 1 | 647.94068 BAL | 017785 | 01/16/2024 | 09/28/2023 | 675.00 | 06/10/2019 | Books | |||||
| Dewey Decimal Classification | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | General Stacks | 06/10/2019 | 675.00 | 1 | 647.94068 BAL | 017786 | 01/23/2021 | 01/06/2021 | 675.00 | 06/10/2019 | Books | |||||
| Dewey Decimal Classification | Not For Loan | BSDU Knowledge Resource Center, Jaipur | BSDU Knowledge Resource Center, Jaipur | 06/10/2019 | 675.00 | 647.94068 BAL | 017787 | 02/12/2020 | 675.00 | 06/10/2019 | Books | Not for Loan |