Text Book of Food & Beverage Management
Material type:
TextPublication details: Tata Mcgraw Hill 2008 New DelhiISBN: - 9780070655737
- 641.2068 AND-T
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Amity Central Library Hotel Management | Text Book | 641.2068 AND-T (Browse shelf(Opens below)) | Link to resource | Checked out | 29/05/2023 | 28806 | |
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Amity Central Library Hotel Management | Text Book | 641.2068 AND-T (Browse shelf(Opens below)) | Link to resource | Available | 28807 | ||
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Amity Central Library Hotel Management | Text Book | 641.2068 AND-T (Browse shelf(Opens below)) | Link to resource | Available | 28808 | ||
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Amity Central Library Hotel Management | Text Book | 641.2068 AND-T (Browse shelf(Opens below)) | Link to resource | Available | 28809 | ||
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Amity Central Library Hotel Management | Text Book | 641.2068 AND-T (Browse shelf(Opens below)) | Link to resource | Available | 28810 | ||
Reference Book
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Amity Central Library Hotel Management | Reference | 641.2068 AND-T (Browse shelf(Opens below)) | Link to resource | Not For Loan | 11579 | ||
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Amity Central Library Hotel Management | Text Book | 641.2068 AND-T (Browse shelf(Opens below)) | Link to resource | Available | 11580 | ||
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Amity Central Library Hotel Management | Text Book | 641.2068 AND-T (Browse shelf(Opens below)) | Link to resource | Available | 11581 | ||
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Amity Central Library Hotel Management | Text Book | 641.2068 AND-T (Browse shelf(Opens below)) | Link to resource | Available | 11582 | ||
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Amity Central Library Hotel Management | Text Book | 641.2068 AND-T (Browse shelf(Opens below)) | Link to resource | Available | 11583 |
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| 641.2068 AND-T Text Book of Food & Beverage Management | 641.2068 AND-T Text Book of Food & Beverage Management | 641.2068 AND-T Text Book of Food & Beverage Management | 641.2068 AND-T Text Book of Food & Beverage Management | 641.5 PRA-P Practical Cookery | 641.5 PRA-P Practical Cookery | 641.5 PRA-P Practical Cookery |
Chapter 1. Introduction to the Food Service Industry
Chapter 2. The Food Service Professional
Chapter 3. Fundamentals of Management
Chapter 4. The Menu
Chapter 5. Service Equipment
Chapter 6. Food service
Chapter 7. Beverages
Chapter 8. Banquets and Outdoor Catering
Chapter 9. Food and Beverage Production
Chapter 10. Food and Beverage Sales and Marketing
Chapter 11. Managing F & B Human Resources
Chapter 12. Hygiene, Sanitation and Safety
Chapter 13. Setting up a Restaurant
Chapter 14. Controls
Chapter 15. Task of a Restaurant Manager
Chapter 16. Tips for Hotel Management Students
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