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100724s2008 ii eng |
| 020 |
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|a 0070655731 (pbk.)
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| 020 |
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|a 9780070655737 (pbk.)
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| 090 |
0 |
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|a TX911.3 .M27
|b A53 2008
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1 |
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|a Andrews, Sudhir ,
|e author
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| 245 |
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|a Textbook of food and beverage management
|c Sudhir Andrews
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| 260 |
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|a New Delhi, India :
|b Tata McGraw-Hill ,
|c c2008
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| 300 |
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|a xxv, 588 p. :
|b ill. ;
|c 24 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Introduction to the food service industry -- 2. The food service professional -- 3. Fundamentals of management -- 4. The menu -- 5. Service equipment -- 6. Food service -- 7. Beverages -- 8. Banquets and outdoor catering -- 9. Food and beverages production -- 10. Food and beveraged sales and marketing -- 11. Managing F & B human resources -- 12. Hygiene, sanitation and safety -- 13. Setting up a restaurant -- 14. Controls -- 15. Tasks of a restaurant manager -- 16. Tips for hotel management students
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| 650 |
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|a Food service management
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| 999 |
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|a 1000134323
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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