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This Book is intended for students of diploma & Degree Courses in Hotel Management, catering to the syllabus of National Council for Hotel Management & Catering Technology. The book aims to introduce students to the world of professional Kitchen Management. It covers all aspects of Basic Kitchen Management. Including Store Management, Inventory, and Purchasing etc. It is important that one should be aware of the dynamics of kitchen operations. This book also brings in my 19 years of experience with Hotels & Institutes. This professional knowledge percolates down through chapters in the form of “chef tips”. Which have been handed & circulated by chefs down the generations? This book is dedicated to our students whose inspiring questions regarding food & kitchen management in India prompted to us write it.