Food and beverage services are of vital significance in modern times. Preparing different foods with appropriate nutrition value is a scientific exercise while serving it is an art. Modern hotels and restaurants pay much attention towards their food and beverage services. Since catering industry has flourishing prospects, this book is designed as an introductory text on the topic, highlighting all salient features.

CONTENTS

• Introduction
• Quality of Diet
• Historical Background
• Food Preparation
• Planning a Menu
• Continental Cuisine
• Classical Menu of France
• The Beverages
• The Tobacco
• The Outlets
• The Wines
• Spirits and Liqueurs
• The Banquets
• Management and Supervision
• Service Techniques
• Layout of Restaurant
• Other Services
• Management of Human Resources; etc.
  
  

A With the growing consciousness about health, food science has now emerged as a discipline. As such training in nutrition at various levels—school, colleges, adult education centers, village level workers—is most essential.
This book is designed to meet the requirement of students and teachers besides the professionals in food science and nutrition.

CONTENTS

• Introduction
• Programme Organisation
• The Energy
• Planning for Diet
• Water and Milk
• The Beverages
• Meat and Fish
• Vegetables and Fruits
• Pulses and Cereals
• Mineral Substances
• Oils and Fats
• Other Foodstuffs
• The Proteins
• The Carbohydrates
• The Vitamins (At a Glance)
• Vitamin Sources
• Vitamin Measurement
• Essential Diet
• Vitamin A
• Vitamin B
• B-Complex
• Vitamin C
• Vitamin D; etc.
  
  

A “Health is wealth”—as the saying goes on, much of our health depends on hygiene. Relishing good and nutritious food also is responsible for good health.
This text is designed as an introductory book highlighting all salient features of the themes.

CONTENTS

• Introduction
• Correcting the Wrong
• Role of Food
• Ideal Diet
• Diseases of Kidney
• Defects in Cardiovascular System
• The Diabetes
• Diseases of Liver
• Peptic Ulcer
• Stomach Diseases
• Problem of Obesity
• Diet Therapy
• Special Diet
• Specific Nutrition
• Value of Food
• Desirable Food
• Food Preparation
• Safety from Deterioration
• Preserving Agents
• Aspects and Prospects; etc.