Food production, catering & F and B management / Naomi Lara.

Includes bibliographical references and index.

Introduction -- Nutritional quality -- Food processing -- Fruit processing -- Application of modern biotechnology in food -- Enzymology for the food science -- Calcium and sodium in food nutrition -- Food preservation technology -- Controlling microbial quality of food and food standards.

"There are large numbers of plant and animal products, which are used for our well-being. They provide us with food, which comes from both plants and animals. These include grains, pulses, spices, honey, nuts, cereals, milk, vegetables, fruits, egg, meat, chicken, etc. The existence of our life is completely 'depended on plants and animals. Altogether, plant and animal species provide 90% of global energy. Food production is the management of raw and cooked items in the kitchen, culinary, preservation, and related activities in a hotel or restaurant. More specifically, it is the process of transforming raw ingredients into prepared food items and their management. All the hospitality organizations, be it a hotel, restaurant, fast food outlet, resort, railways, airlines, cruise liners, and other allied industries, require trained personnel to manage their operations. This book is written upon the basic knowledge of food and beverage production and services control and the need for it. The book has been planned for hotel and hospitality management students and various practitioners in the related fields who may wish to formalize and update their knowledge, in order to improve the profitability and productivity"-- Back cover.