The book deals with foods from the point of view of cultural practices in India. Each food is discussed from the point of its production, processing and utilization in the Indian context. Foods of special importance in the Indian diet like pulses, spices and nuts are considered at length. The book gives a comprehensive account of foods and their products with regard to production, composition,....     View More Details

This book has consistently been used by students studying the first course in Food Science and Nutrition. In several universities, diet therapy topics have been added in the curricula of this course. Therefore, diet therapy has been added in this revision, with a hope of meeting the changing needs of the readers in this area.

The revised edition incorporates topics which are related to ....     View More Details

This book covers the syllabus of all the Indian universities in the subjects Basic Nutrition and Applied Nutrition at undergraduate level. The topics are dealt in detail with particular emphasis to Indian context.

This book gives 2010 revised Recommended Dietary Allowances suggested by Indian Council of Medical Research. In this edition special emphasis is given to dietary fibre, antiox....     View More Details

This book presents an exhaustive and up-to-date exposition of nutrition and food requirements during the normal stages of life as well as during cases of various diseases suggested by ICMR.

• It describes in detail the nutritional requirements for adults, infants, children, adolescents and ageing persons.
• Explains the food requirements of expectant mothers and lactating women.     View More Details

Students from diverse backgrounds like Engineering, Pharmacy, Arts and biological sciences join a multi disciplinary course like MBA. Many such students have no earlier exposure to basics of Accounting and Finance. Most students keep struggling with this subject, hoping to pass somehow. Many students share the view, even after passing, their concepts are not clear.

This book starts with....     View More Details

In this edition, text of all the chapters has been updated and illustrations have been added and improved. Basic facts of phytochemicals present in different foods are highlighted throughout the book.

The book presents a clear and systematic account of the composition and nutritive value of different types of foods. Cereals, pulses, nuts, milk, vegetables, fruits and spices have been di....     View More Details

The book `A Professional Text to Bakery and Confectionary` is a well-structured and handy book on all the required theory and practical recipes on Bakery and Confectionary, more suitable for the Indian conditions. It meets the standards prescribed by the hotel industry worldwide.

This textbook on Bakery and Confectionary has 22 chapters which includes 8 chapters on theory and 14 ....     View More Details

This book has been planned in ten chapters covering the complete range of Food Processing and the related activities in the food manufacturing plants with its exhaustive coverage and systematic style of presentation, this book would serve as an excellent text for students of food science and nutrition. Entrepreneurs and general readers would also find this book to be an authoritative reference....     View More Details

The book deals with the nature of food study from chemical, biochemical and physical point of view. Foods as a source of nutrients in the Indian dietary and selection of a balanced diet based on usage of foods of Indian origin is discussed in detail.

The effects of processing on the food components and the acceptability of food products is discussed with examples of Indian foods. All pl....     View More Details

The book covers a number of topics on home management including processes, values and goals, resources, work simplification, family finance, consumer education, household equipment, and design of interiors and utilities. The topics chosen thus touch upon almost every aspect of living. Practical details are given in each chapter to facilitate comprehension which should be welcomed by students a....     View More Details

Economics has much to do with incentives not least, incentives to work hard, to produce quality products, to study, to invest, and to save. Although Adam Smith amply confirmed this more than two hundred years ago in his analysis of sharecropping contracts, only in recent decades has a theory begun to emerge to place the topic at the heart of economic thinking. In this book, Jean-Jacques Laffon....     View More Details

The number of people turning to the Internet for vacation and travel planning has increased more than 300 per cent over the past four years and that explosive growth continues today. Consumer spending in the online travel industry is expected to climb to $30 billion by 2001! Thats why tourism businesses have flocked to the Internet in record numbers. But as many soon find out its not enough to....     View More Details

This book has been designed as a reference for the teaching, learning and institutional feeding in all its varied aspects. It covers a wide range of topics from the development of food services, traditional and modern management approaches to the management of resources, food production and service techniques, waste management, forecasting, budgeting and management accounting as well as hygien....     View More Details

This book explains the basic principles of economics and highlights the application of these principles to hotel management. The efficacy of economic principles at both the micro and macro levels in the hotel industry is emphasised throughout the book.

The discussion of the concepts is illustrated through appropriate examples, diagrams and flowcharts for an easier understanding.

....     View More Details

Food and Hotel Legislations and Policies is designed for the students undergoing B.Sc. degree in the Hotel and Catering Management course of the affiliated institutions and colleges of the University of Madras and other universities in India.

This book presents the topics in a simple and lucid manner on the basis of wide references made from many books, acts, rules, and Government order....     View More Details

This concise book explains all about children`s development, care and education between the first two and half three years to six years of life. Further, it presents an extensive account regarding the status of children, welfare measures and institutions working for the benefits of children in our country. This book is the need of the time to reaffirm the "significance of early childhood years....     View More Details

The book deals with foods from the point of view of students majoring in Analytical Chemistry. Only some of the routinely encountered food substances are considered and their method of analysis discussed. The detailed composition along with a condensed outline of the manufacturing process involved is considered so as to be useful, before analysis is carried out. A condensed review of food stan....     View More Details

Is a practical reference guide designed to focus on the specific and varied requirements of researchers and advisors. The book focuses on a standardized style and format for writing a thesis, features the guidelines suggested by the MLA and the APA, and explains and illustrates the Number system and the traditional footnote style. The book includes a comprehensive treatment of thesis organizat....     View More Details

Food Microbiology is the first entirely new, comprehensive student text to be published on this subject for more than 10 years. It covers the whole field of modern food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food.

The book covers the three main themes of the interaction of microorganisms with food-spoilag....     View More Details

This second edition has been thoroughly revised and updated and efforts have been made to enhance the usefulness of the book. In this edition a new chapter The Computer : Its Role in Research have been added keeping in view of the fact that computers by now become a indispensable part of research equipment. The other salient feature of this revised edition, subject contents have been developed....     View More Details