Legislation for preventing Food Adulteration serves as important role in securing to the citizens a minimum degree of purity in the article of foods and beverages thereby protecting the public health. Food and Beverage Laws (Food Safety and Hygiene) attempts to highlight the main provision of the Prevention of Adulteration of Food Act 1955. The book enlightens the readers about the quality standards laid down for different food stuffs and beverages in the PFA Act. It is a useful publication for students, readers and those associated with the use, consumption, production and sale of the food and beverage stuffs in their day-to-day life. The book is an important piece of guidelines for law enforcing officials dealing with anti-food adulteration measures and in discharging anti-adulteration measures and the solemn duty imposed on them by the statute on which the entire nation depends. The contents of the book will definitely help in guiding to protect the society against unscrupulous and antisocial dealers and ensure that the food which the public could buy is inter alia prepared, packed and stored under sanitary condition so as not to be injurious to be people consuming it. In all there are 22 topics dealing with different subject-matter which are ground under Part-I, Part-II and Part-III. The text is supported by tables, figures, examples and case etc., to make interesting and understandable subject.

Prof. (Dr.) Jagmohan Negi is presently Professor in International Hospitality and Tourism Development in Amity School of Hospitality. Formerly he held the positions as Executive Director in Swiss Institute of Tourism and Hotel Management and Director, National Council for Hotel Management as well as Research Professor in the Institute of Hotel Management, New Delhi. He is a reputed author of number of articles and books on various aspects of newly emerging hospitality and tourism discipline. He has more than 35 years of experience in research, training, teaching and administration as well as project development. He has developed and designed number of hospitality and tourismrelated curricula for undergraduate and post-graduate education and research centres which has been acknowledged, approved and adopted in many University colleges, universities and research and training institutes both in India and abroad. He is also a reputed guest professor and member of Academic Councils, Board of Studies and Research Committee in number of Universities and colleges and is directly associated with various National and International bodies such as World Tourism Organisation UNDP, ILO, International Culinary Foundation and Himalayan Tourism and Research in Mountains.