Hotel management quantity food recipes / by Varinder Singh Rana.
Material type:
TextPublication details: New Delhi, India : Random Publications LLP, c2023.Description: viii, 296 pages : b&w illus. ; 24 cmISBN: - 9789393884626
- Ref 641.5 R15h 2023.
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ASCOT Library - Zabali Campus Reference | Reference | Ref 641.5 R15h 2023. (Browse shelf(Opens below)) | Available | Ref6415004771 |
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| Ref 641 N31f 2023. Food and beverage service management / | Ref 641.3 B93f 2023. Food science and nutrition: an integrated approach / | Ref 641.5 K64k 2022. Kitchen essentials and basic food preparation / | Ref 641.5 R15h 2023. Hotel management quantity food recipes / | Ref 641.568 P44c 2022. Cooking and baking for holidays and special occasions / | Ref 641.86 W34p 2023 C1 The pastry chef's guide: the secret to successful baking and decoration / | Ref 641.86 W34p 2023 C2 The pastry chef's guide: the secret to successful baking and decoration / |
Includes bibliographical references and index.
1. Globalization in the hotel and catering sector management --
2. Cuisines and recipes --
3. Menu analysis: quantitative approach --
4. Menu design --
5. Recipe development --
6. Menus for all seasons --
7. Quality as an absolute --
8. Managing food materials --
9. Food menu and beverage lists --
10. Service quality management in hotel industry --
11. Global cuisines and recipes --
12. Factors influencing meal planning --
Bibliography--
Index.
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