There are many terms used in the professional kitchen and the hospitality industry and most of them are derived from the French language. It is not uncommon for chefs to be throwing around a lot of French terms within the kitchen while communicating to other work mates during service and preparation times.

There are convenient categories in this volume that cover everything that you need to know including Bar and Restaurant Terminology, Beer Terminology, Chef Rankings, Coffee Terminology, Drinks Terminology, General Kitchen Terminology, Tea Terminology, Wine Terminology, Food Storage Chart, Tools of the Trade (Kitchen Knives, Small Tools, Cutting Boards, Pots and Pans, Ladels, Spoons, Tongs and Spatulas), Weights and Measurements Charts (Common Measurements, More Common Measurements, Volume and Weight Equivalents Chart).
We hope that this book will be bene! cial to the professional kitchen and the hospitality industry students, researchers, scholars, practitioners, tourism professionals, industry stakeholders, policymakers and others.

Culinary and Hospitality Glossary (A-Z)

Bar and Restaurant Terminology

Beer Terminology

Chef Rankings

Coffee Terminology

Drinks Terminology

General Kitchen Terminology

Tea Terminology

Wine Terminology

Food Storage Chart

Tools of the Trade

Kitchen Knives

Small Tools

Cutting Boards

Pots and Pans

Ladels, Spoons, Tongs and Spatulas

Weights and Measurements Charts

Common Measurements

More Common Measurements

Volume and Weight Equivalents Chart

Prof (Dr) Neeraj Agarwal, carries a rich blend of experience of 23 years in Hospitality Academics and industry. Author is UGC NET quali! ed and have been awarded PhD in the ! eld of Tourism Management. He is presently working as Head of Hotel Management Department at Graphic Era University, Dehradun- a leading University of Uttarakhand. Prior to this, he has worked as Director and program- head with various prestigious Hospitality Institutes of India.

He has many research papers to his credit and has been a key participant in various national and International Seminars and Conferences. He has written Three books namely “Introduction to Corporate Housekeeping Management “, “Hotel Front Of! ce Management- A contextual approach “and Hospitality Information System. His Zeal philosophy provides him an opportunity for continual learning and growth. One of his hopes as an educator is to instill a love of learning in his students, as he shares his own passion for learning with them.