| 000 | 00690nam a22001697a 4500 | ||
|---|---|---|---|
| 999 |
_c40133 _d40133 |
||
| 003 | OSt | ||
| 020 | _a9788189913014 | ||
| 082 | _a642.5 RAO-F | ||
| 100 | _aRao, Supriya | ||
| 245 | _aFood and Beverage Service | ||
| 260 |
_aNew Delhi _bAlfa Pub. _c2007 |
||
| 300 | _a285p. | ||
| 500 | _a1. Food Service 2. Beverage Service 3. Role of Menu Planning in Good Service 4. Food and Beverage Serving and Workers 5. Food Safety Management 6. Cooking and Serving of Meat 7. Dishes of Fish 8. Importance of Chef 9. Art of Modern Time 10. Eggs Dishes 11. Food Nutrients Sources 12. Food Processing Occupations | ||
| 650 | _aMeals & table service | ||
| 901 | _a27924 | ||
| 942 |
_2ddc _cBK |
||