"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
Tourism is a social, cultural and economic phenomenon which entails the movement of people to countries or places outside their usual environment for personal or business/professional purposes. These people are called visitors (which may be either tourists or excursionists; residents or non-residents) and tourism has to do with their activities, some of which imply tourism expenditure.Using this definition, we can see that tourism is not just the movement of people for a number of purposes (whether business or pleasure), but the overall agglomeration of activities, services, and involved sectors that make up the unique tourist experience.
Chef Sathish Kumar Somasundaram, R.Prahadeeswaran
I realize that this book will create a great deal of Tousrim It has never been easy to challenge the consensus because the System – of any kind, in any context – will try to preserve the status quo, by all means possible. He spent 19 years in the field of hotel management as a chef. I feel obliged to share my knowledge, analyses, and conclusions. Hopefully, this book will raise the level of awareness among the general public and students initiate the discussion that, in turn, may entail major cultural changes, as well as a revision of the consumer basket. The beneficiaries will be all of us – ourselves, our children, our beloved ones, and the society, as a whole – who will live a healthier, and longer, life. I would like the food consumption to be not a routine procedure for gaining nutrients that the body needs, but a science-based process with complete predictability of its overall impact and fate of every food component entering the human body. Throughout, the book has been written with this audience in mind. At times, the science presented might seem overwhelming: busy schemes with multiple structures, electrons movements, charges, and intimidating chemical names. I hope that you won’t be easily discouraged are very light in chemistry and can be easily understood by a layperson. One of the important features of this book is that it does not have a textbook structure when the chapters, the group of readers will be represented by professionals from the food industry, academia, and government agencies, as well as consumer protection. But I do hope that the information and knowledge presented will become a wake-up call for the general public, regulatory agencies, legislators, business leaders, coming to the realization that the current state of affairs is not satisfactory, to say the least, and it needs to be fixed .I hope this book is widely read. If we are to avoid the blunders of the past, then we need to change the direction and start benefiting from the knowledge base created by the food handler. We did not have this chance a decade ago. Now is the right time.
