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<p>Of the three basic necessities of survival and the world’s biggest industry food preparation has been a constant chore since the first human beings picked up cutting and mashing stones. In return this effort to make food edible preserve it and transform its character has sustained an ever increasing population. Many techniques including grinding sifting drying salting sealing fermenting and applying heat are extremely ancient. Few fundamentally new techniques have been introduced but the main long-term change has been the shifting of tasks from the domestic hearth to centralized factories. The processes of food preparation might be divided according to their primary science whether physical (such as extracting nuts from their shells) chemical (adding salt) or biological (brewing beer). They may also be categorized according to their intended purpose. This book sheds light on the various challenges of managing an F&B entity right from creation and storage to dispatch and delivery. Along with knowledge it also gives insights into different kinds of products and the subjective requirements in dealing with them. The Fruit management system solutions it offers are contemporary and ground breaking.</p>
