Food Production Operations, 3e is a comprehensive text designed for students of degree and diploma courses in hotel management. The book aims to introduce students to the world of professional cookery. It covers all aspects of food production, including basics of all kitchens, modern kitchen equipment, layout, menu planning, basic cuts, and more. It also includes sections on food safety, new concepts in wine and food pairing, and game and poultry. With its up-to-date coverage and practice-oriented approach, the book would also be useful to aspiring chefs, besides hotel management students.