The book chefnomics and covid effects talks about the chefs and their lives before and during the pandemic. How a chef starts his life as a chef professional and the ill effects faced by the hospitality industry per se and the chefs in particular. The various aspects covered in this book are mainly the working of a culinary industry, the struggles faced by the chefs and their vulnerability to various challenges, the specialization and perfections required by the chefs in various menus, golden rules to be followed by the chefs and the like. the importance of economy in selecting the ingredients and their procurement. Kitchen management for optimum utilization of man power and other resources has also been highlighted in this book. the importance of good plating and presentation, the size of portions to be devised depending upon the background and age of the customers also takes a noticeable place in this book. The author has endeavored to make the reading interesting by including short stories and poems also.
Number of Pages
Pranankur Bhardwaj is a final year student of Army Institute Of Hotel Management And Catering Technology Banglore he is a keen enthusiast in learning and promulgating culinary arts. pranankur loves innovating and inventing new dishes. He is at his best while in the kitchen and intends to experiment in various dishes in multi cuisines. His particular interest is in Indian and Italian cuisines. The art of carving also charms him.
Have doubts regarding this product?
Safe and Secure Payments.Easy returns.100% Authentic products.