Food Production Theory (Bilingual) by Rakesh Mangal is a comprehensive textbook designed primarily for students studying food production and culinary arts in hospitality and hotel-management programmes. The book follows the syllabus of the one-and-a-half-year Diploma in Food Production and combines theoretical concepts with practical knowledge required for professional kitchen operations.

The book covers important areas of food production, nutrition, hygiene, food safety, and food cost, while incorporating both English and French culinary terminology. French terms are also provided in Devanagari, helping students understand their pronunciation and terminology used in professional kitchens.

Written by Rakesh Mangal, a hospitality educator and former Head of Department at the Institute of Hotel Management, Jaipur, the book is particularly useful for hotel-management students, culinary students, food-production trainees, and aspiring chefs. It is also listed as a reference book in food-production curricula for hotel-management programmes.