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 | 647.94068 BAL-I (Browse shelf(Opens below)) | Link to resource | Available | 29101 | |||
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Books
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Amity Central Library Hotel Management | 647.94068 BAL-I (Browse shelf(Opens below)) | Link to resource | Available | 29102 | |||
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Books
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Amity Central Library Hotel Management | 647.94068 BAL-I (Browse shelf(Opens below)) | Link to resource | Available | 29103 | |||
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Books
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Amity Central Library Hotel Management | 647.94068 BAL-I (Browse shelf(Opens below)) | Link to resource | Available | 29104 | |||
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Books
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Amity Central Library Hotel Management | 647.94068 BAL-I (Browse shelf(Opens below)) | Link to resource | Available | 29105 | |||
Reference Book
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Amity Central Library Hotel Management | Reference | 647.94068 BAL-I (Browse shelf(Opens below)) | Link to resource | Not For Loan | 21753 | ||
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Books
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Amity Central Library Hotel Management | 647.94068 BAL-I (Browse shelf(Opens below)) | Link to resource | Available | 21754 | |||
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Books
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Amity Central Library Hotel Management | 647.94068 BAL-I (Browse shelf(Opens below)) | Link to resource | Available | 21755 | |||
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Books
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Amity Central Library Hotel Management | 647.94068 BAL-I (Browse shelf(Opens below)) | Link to resource | Available | 21756 | |||
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Books
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Amity Central Library Hotel Management | 647.94068 BAL-I (Browse shelf(Opens below)) | Link to resource | Available | 21757 |
Browsing Amity Central Library shelves, Shelving location: Hotel Management, Collection: Reference Close shelf browser (Hides shelf browser)
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| 647.94 TES-P Principles of Management for the Hospitality Industry | 647.94068 AND-T Textbook of Front Office Management & Operations | 647.94068 AND-T TEXT BOOK OF HOTEL HOUSEKEEPING MANAGEMENT & OPERATIONS | 647.94068 BAL-I International Cuisine and food production management | 647.94068 BAR-I Introduction to Management in the Hospitality Industry | 647.94068 BHA-F Front Office Management | 647.94068 CLA-I International hospitality management |
PART I: COLD KITCHEN
Chapter 1. Larder or Cold Kitchen
Chapter 2. Charcuterie
Chapter 3. Appetizers and Garnishes
Chapter 4. Sandwiches
Chapter 5. Uses of Herbs and Wines in Cooking
PART II: INTERNATIONAL CUISINES
Chapter 6. Western Cuisines
Chapter 7. European Cuisines
Chapter 8. Western Plated Food
Chapter 9. Concept of Health Food
Chapter 10. Oriental Cuisines
PART III: ADVANCED PASTRY AND CONFECTIONERY
Chapter 11. Cakes and Pastries
Chapter 12. Chocolate
Chapter 13. Desserts
Chapter 14. Ice Creams and Frozen Desserts
Chapter 15. Sauces and Coulis
Chapter 16. Cookies and Biscuits
PART IV: FOOD PRODUCTION MANAGEMENT
Chapter 17. Production Management
Chapter 18. Research and Product Development
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