Food is any substance, composed of carbohydrates, water, fats and/or proteins, that is either eaten or drunk by any animal, including humans, for nutrition or pleasure. Items considered food may be sourced from plants, animals or other categories such as fungus. Although many human cultures gathered food items through hunting and gathering, today most cultures use farming, ranching, and fishing, with hunting, foraging and other methods of a local nature included but playing a minor role. This authentic, up-to-date and comprehensive book provides a clear understanding of the fundamental aspects of food and food services and the very best strategies for its management. It will prove to be an excellent reference tool for food service professionals.About the AuthorR.P. Saxena is Assistant Professor at Institute of Hospitality Management, New Delhi. His several research papers has been published in different reputed journals. He also participated in many national and international seminars.Table of ContentsIntroduction Packaging Materials for Food Murgh Afghani Recipe Indian Vegetarian Recipes Baigan and Paratha Recipes Restaurant Planning Restaurant Food Safety???Critical for Success.