Handbook of Food Preparation and Culinary Art : Skills, Operation and Management is a practical handbook for students of the IHMs, Food Craft Institutes and University Colleges as well as trainees in hotels restaurants bars and food and beverage establishments who are undergoing training to join as bar/chefs/cooks/managers in the food preparation and production departments, in a hotels and food and beverage establishments. The book serves three purposes: Upgrades general knowledge of future food production and production employees. Develops professional skills by means of close to life, authentic texts, practical exercise role-plays group exercises and dialogues. Preparing students/trainees of face the professional examinations and placement tests. The book consists of basic terms and techniques of food preparation and culinary art and the text contains exercises, objective type problems dialogues role-plays and group exercises and number of practical tasks and assignments. Level of language used in the textbook is very simple.

Food Preparation and Culinary Art: Skills, Operation and Management, was piloted and finalized in the International Culinary Foundation and Himalayan Tourism and Recreation in Mountains during the summer months of June-August 2009.