Bali, Parvinder S. <br/><br/>
Food production operations / 
Parvinder S. Bali 
 - New Delhi :  Oxford University Press,  2009. 
 - xiv, 588 p., [16] p. of col. plates :  ill. ;  25 cm. +  1 DVD (4 3/4 in.) 
<br/><br/> Includes index. 
<br/><br/>Introduction to professional kitchens -- Basic food production operations -- Basics of bakery and confectionery -- Basics of Indian cooking. 
<br/><br/><label>ISBN: </label>0198061811 (pbk.) 9780198061816 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management<br/>Hotel management
<br/><br/><label>Dewey Class. No.: </label>647.95068  / BAL 2009