"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
Humans must have food to survive. In the India and other countries, the system of obtaining food was highly localized before the twentieth century. With the development of new technologies and improved transportation, food production and distribution systems became national in scope and more complex. The current food system stretches from producers to consumers and is international in scope. Ensuring its quantity, nutritional adequacy, and safety has become more complicated, and requires major government and private-sector efforts. The current food safety system has evolved piecemeal over almost a century in response to changes in the food supply and to changes in the biophysical and social environments in which the system operates. The present system is not the product of planning, and it is often not equipped to anticipate changes. But the situation is not just haphazard; changes in risks have made the system outmoded. The role and organization of government entities have remained largely unchanged, and the food
Chef Sathishkumar Somasundaram
B.Tamilselvan, MBA, MSC, M.Phil, D.TEd
Assistant Professor
Department of Catering Science and Hotel Management
Nehru Arts and Science College – Coimbatore
17 years Experienced in Hotel Manager with a demonstrated history of working in the hospitality industry. Skilled has been Yield Management, Property Management Systems, Opera, Hotel Booking, and Guest Service Management. Strong operations professional graduated from NASC institute of Catering science Hotel management.
Chef Sathishkumar B.Sc, MBA, HACCP, Culinary Director
Green apples Food and catering, Coimbatore
Assistant Professor
Department of Catering Science and Hotel Management
Nehru Arts and Science College – Coimbatore
He has with over 19 years of expertise in the culinary field and has worked with Hotel industry .His forte lies in crafting innovative creations and infusing unique flavours in conventional dishes.
