Change is always welcome. Change is interesting and enjoyable being different from usual. Change in cooking has been taking placed very fast since long. Todays cooking is the result of new awareness in nutritional values, concern for what we eat new cooking appliances and technology in food production, all have contributed for t-days various food products. Information technology has also helped in the preparation of world class recipes. Our aim to write this book is to provide basic cooking knowledge, encourage students who are pursuing degree courses for Hotel Management and Catering Technology in various Institutes, Universities and Colleges. Our approach is to make available single book with illustrations for food production Hospitality students and encourage new cooks and persuade others having interest to experiment in their kitchens. Yes, we have created this product – Food & Beverage Production Management for Hospitality Industry, keeping in view the difficulties experienced by budding learners and have drafted brief definitions of all products with simple language. The contents include all that is needed for the subject of cookery or food production. It is our first attempt to familiarize the students of cookery or food production with various facts and principles applied in cooking. How we are successful in our endeavour will be known through the feedback of learners, who, we think are the real masters to judge the contents and quality of this text. Readers criticism and suggestions will be acknowledged with thanks.
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