000			01261nam a22002417a 4500
003			OSt
005			20250912150501.0
008			250912b |||||||| |||| 00| 0 eng d
020			_a9789393884626
040			_beng _cASCOT College Library
082			_aRef 641.5 R15h 2023.
100			_4author. _aRana, Varinder Singh.
245			_aHotel management quantity food recipes / _cby Varinder Singh Rana.
260			_aNew Delhi, India : _bRandom Publications LLP, _cc2023.
300			_aviii, 296 pages : _bb&w illus. ; _c24 cm.
500			_aIncludes bibliographical references and index.
505			_a1. 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.
650			_aFood service management.
650			_aQuantity cooking.
650			_aMenus — Planning.
650			_aHospitality industry — Management.
942			_2ddc _cBK
999			_c5870 _d5870