"It was a wonderful experience interacting with you and appreciate the way you have planned and executed the whole publication process within the agreed timelines.”
Subrat SaurabhAuthor of Kuch Woh Pal
Food and Beverage (F&B) Service is integral part of food service industry; and ultimately Culinary Arts and Traditions. The sector is consistently in need of well trained manpower to deliver the services for satisfying their patrons. The institutions training in the Culinary Arts domain around the globe work towards training students to produce well trained manpower.
Dining operations is one of the most important subjects in BBA in Culinary Arts and core subject in Diploma and Craft Certificate programs of Culinary Arts. Here editor have consolidated the notes for BBA in Culinary Arts from Semester – I to Semester – VI as per prescribed syllabus
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Dr Lomte D M
Dr Lomte D M is pioneer Faculty of Indian Culinary Institute, Tirupati. He works in the area of Gastronomic Tourism, Culinary Documentation, Dining Operations and Research Methods for Culinary Arts. His specific research interests lies in documentation of Indian Culinary Heritage. He is also committed to document different styles of cooking and eating in India and its history; especially Maharashtra. He have earned more than 15 years of experience in Industry, Research and Academics. He have edited two books and authored 16 research papers in different journals and books.
