Reference Books

This book has been written keeping in mind not only to cover syllabus prescribed by National Council for Hotel Management and Catering Technology (NCHMCT), NewDelhi but also complies with the syllabi of various other Indian universities offering degree courses in hotel/hospitality management. The author has included various practical aspects of Front Office Management which he felt students need to imbibe during their academic stint. These inclusions are dealt in detail so that the students become equipped enough to manage themselves when they enter the professional world

Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text.

– Covers all of the essential industry knowledge, from personal skills, service areas, and equipment, menus and menu knowledge, beverages and service techniques, to specialized forms of service, events and supervisory aspects
– Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes
– Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques

Garde Manger: The Art and Craft of the Cold Kitchen has been the market′s leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up–to–date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all–new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all–new to this edition. Knowledge of garde manger is an essential part of every culinary student′s training, and many of the world′s most celebrated chefs started in garde manger as apprentices or cooks

This is the best–selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen′s reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed.

Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking.

• Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products.
• Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations.
• More focus on international recipes and variations.
• Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths.
• Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place.

Key features include:
Over 60 brand new recipes
Additional material and updates to every chapter, all clearly mapped to the NVQ and VRQ Level 2 specifications
Chef’s tips by John Campbell providing practical, useful advice

It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

This beautifully illustrated edition of the home-bartending bible by world-renowned bartender Salvatore Calabrese includes 50 new recipes along with instructions for preparing virtually any cocktail. With encyclopedic information about every liquor, here are 830 of Salvatore’s personal favorites, from classics like the Negroni to exotic modern reinventions like the Cosmopolitan. Stir in a sparkling blend of insider info and gorgeous color photos, garnish with live-action pictorials of dozens of techniques, and you’ve got everything necessary to become a master of mixology.

Financial management is a core subject which provides an unavoidable part of the overall business management. This book adopts a fresh and innovative approach to the study of financial management for the students of B.Com., B.B.A., M.Com., M.B.A. and other professional courses like C.A., ICWA, C.S. The text is presented in the simplest language with easy concepts. Each paragraph has been arranged under a suitable heading for quick retention of concepts. This book also contains the suitable illustrations, solved problems and model questions.

The Legal Handbook for HR Managers is an essential reference not just for managers for all those who are engaged in the HR function. It gives an easy to access bird’s eye view of the bevy of regulations that an organization needs to comply with.