Text| Item type | Current library | Collection | Call number | URL | Status | Date due | Barcode | |
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Books
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Amity Central Library Hotel Management | Text Book | 338.19054 BAl-Q (Browse shelf(Opens below)) | Link to resource | Available | 29201 | ||
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Books
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Amity Central Library Hotel Management | Text Book | 338.19054 BAl-Q (Browse shelf(Opens below)) | Link to resource | Available | 29202 | ||
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Books
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Amity Central Library Hotel Management | Text Book | 338.19054 BAl-Q (Browse shelf(Opens below)) | Link to resource | Available | 29203 | ||
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Books
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Amity Central Library Hotel Management | Text Book | 338.19054 BAl-Q (Browse shelf(Opens below)) | Link to resource | Available | 29204 | ||
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Books
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Amity Central Library Hotel Management | Text Book | 338.19054 BAl-Q (Browse shelf(Opens below)) | Link to resource | Available | 29205 | ||
Reference Book
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Amity Central Library Hotel Management | Reference | 338.19054 BAl-Q (Browse shelf(Opens below)) | Link to resource | Not For Loan | 21741 | ||
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Books
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Amity Central Library Hotel Management | Text Book | 338.19054 BAl-Q (Browse shelf(Opens below)) | Link to resource | Available | 21742 | ||
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Books
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Amity Central Library Hotel Management | Text Book | 338.19054 BAl-Q (Browse shelf(Opens below)) | Link to resource | Available | 21743 | ||
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Books
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Amity Central Library Hotel Management | Text Book | 338.19054 BAl-Q (Browse shelf(Opens below)) | Link to resource | Available | 21744 | ||
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Books
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Amity Central Library Hotel Management | Text Book | 338.19054 BAl-Q (Browse shelf(Opens below)) | Link to resource | Available | 21745 |
Browsing Amity Central Library shelves, Shelving location: Hotel Management, Collection: Text Book Close shelf browser (Hides shelf browser)
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| 338.19054 BAl-Q Quantity Food Production Operations and Indian Cuisine | 338.19054 BAl-Q Quantity Food Production Operations and Indian Cuisine | 338.19054 BAl-Q Quantity Food Production Operations and Indian Cuisine | 338.19054 BAl-Q Quantity Food Production Operations and Indian Cuisine | 338.19054 BAl-Q Quantity Food Production Operations and Indian Cuisine | 338.19054 BAl-Q Quantity Food Production Operations and Indian Cuisine | 338.479 1 BHA-I International tourism management |
Chapter1. Introduction to Equipment Used in Volume Cookery
Chapter2. Types of Volume Catering Establishments
Chapter3. Purchasing and Indenting for Volumes
Chapter4. Planning for Volume Catering
Chapter5. Regional Cuisines of India
Chapter6. Dum Cooking
Chapter7. Tandoor Cooking
Chapter8. Rice Cooking
Chapter9. Introduction to Indian Sweets
Chapter10. Traditional Home-style Cooking
Online Resources
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