International Cuisine and Food Production Management is a comprehensive textbook specially designed for the final year degree-diploma students of hotel management. The book explores key concepts and illustrates them through numerous figures, photographs, and tables.

Divided into four parts, the first part elaborates Western cuisine (cold section) and covers larder, charcuterie and pâtés, appetizers and garnishes, sandwiches, use of herbs and wines in cooking. The second part throws light on a variety of international cuisines such as Italian, Mediterranean, Mexican, French, British, Scandinavian, German, Chinese, Japanese, and Thai, and also discusses Western plated food and health food. The third part discusses advanced confectionery and includes cakes and pastries, chocolates, desserts, sauces and coulis, and cookies and biscuits. The final part discusses production management and research and new product development.

The book will also serve as a handy tool for chefs with its coverage of topics and the various recipes, besides students.