Dr Susanta Ranjan Chaini’s book “Fundamentals of Cooking Skills” released in SGT University
SGT Times Reporter
Gurugram, December 4
In Hotel management, the job of a chef is very innovative and creative. A chef has to perform several duties which include preparation and presentation of a dish to management of a kitchen. A chef is considered as a king of the hotel and kitchen is considered to be the hub or focal point of the hotel. Therefore, there is great demand of disciplined and dedicated chefs in the hotel and tourism industry.
Indian tourism and hospitality industry is growing significantly with the globalization. The sector has emerged as one of the major factors of growth among services sector in India. This hospitality and tourism sector is the largest employment generators of India and has more job avenues for all. Hence, all this has increased people’s interest in this field and more and more students are getting attracted to courses in Hotel and Tourism Management.
In the backdrop of this all, a book titled “Fundamentals of Cooking Skills” by Dr Susanta Ranjan Chaini and Dr Himanshu Bhushan Rout was released today in the Ambrosia Restaurant of SGT University, Gurugram. Prof RC Kuhad, Pro Chancellor of SGT University, Nityanand Tiwari, owner of VL Media Solutions, a reputed publishing house from Delhi and Prof Sushil Manav, Dean, Mass Communication and Media Technology released the book along with Dr Chaini.
Talking about his book, Dr Chaini, who is Dean of Hotel and Tourism Management in SGT University, said that this would provide students the basics of cooking and kitchen management.
He said the book deals with issues right from the selection of ingredients to their procurement, storage and usage. He said that the book tells student how to organize their kitchen to do their work efficiently and also how to cook prominent cuisines.
Dr Kuhad said the students of Hotel and Tourism Management should visit Haryana villages and popularize local dishes with their innovations.
Tiwari said that Dr Chaini’s earlier book “Gastronomic Tourism in India” was a big hit in the country as well as abroad. This was Dr Chaini’s fourth book.
Jaslien Chhatwal, Harish Kumar and other faculty members as well as students of the Hotel and Tourism Management were present.
