A Textbook of Food Production Foundation is especially designed to meet the requirements of first year hotel management graduate students who aspire to become chefs. Most of the books available in the field are written by foreign authors and Indian students find it difficult to understand their terminologies, processes and methods. This book will fully meet the requirement of Indian budding chefs. Moreover, the chapters included in the book are as per the syllabus followed by hotels management institutes of India.

The present book has been written with three clear objectives, viz.

To disseminate knowledge in comprehensive language.

To make students familiar with different cooking methods, food ingredients and their usages and kitchen organisations suitable for operation.

To enable students to demonstrate and perform in kitchen.

This book has been developed keeping in mind the diversities in the production methods. It is hoped that the humble effort made in the form of this book will assist the budding chefs to accomplish their academic and industrial pursuit.