International Cuisine & Food Production Management Parvinder S Bali English

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Material type: Text

TextPublication details: New Delhi Oxford University Press 2012Description: 527p. ; Soft Bound 18*24 cmISBN:

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Contents:

PART I: Cold Kitchen PART II: International Cuisines PART III: Advanced Pastry and Confectionery PART IV: Food Production Management

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Holdings
Item type	Current library	Collection	Call number	Status	Date due
Books	Tetso College Library Commerce & Management	Non-fiction	647.94068 BAL (Browse shelf(Opens below))	Available

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Previous	647.94 RAG Hotel housekeeping operations and management /	647.94 RAG Hotel housekeeping operations and management /	647.94 TEW Hotel Front office : Operations and management /	647.94068 BAL International Cuisine & Food Production Management	647.94068 NEG Hospitality Reception and Front Office	647.94068 WAL Introduction to hospitality management /	647.94092 SHA Hotel Management /	Next

PART I: Cold Kitchen
PART II: International Cuisines
PART III: Advanced Pastry and Confectionery
PART IV: Food Production Management

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