Carregant...

Codi QR

International cuisine and food production management/

Dades bibliogràfiques
Autor principal:	Parvinder S Bali
Format:	Printed Book
Publicat:	New Delhi: Oxford University Press, 2012.
Matèries:	Food service management.

Ítems similars

International cuisine &food production management /
per: Bali, Parvinder S.
Publicat: (2013)

International Cuisine and Food Production Management.
per: Bali, Cher Parvinder S
Publicat: (2012)

Food production operations /
per: Bali, Parvinder S.
Publicat: (2013)

Quality food production operations and indian cuisine
per: Parvinder S Bali
Publicat: (2011)

Food production operations
per: Bali,Parvinder S
Publicat: (2014)

Food production : approaches, challenges and tasks/
Publicat: (2014)

Energy management in food service
per: Unklesbay, Nan
Publicat: (1982)

Quantity food production operations and Indian cuisine
per: Bali,Pravinder S
Publicat: (2011)

Profitable food and beverage management: operations
per: Drake, Galen C
Publicat: (1951)

The politics of food and cuisine: religion, power and gender in the making of food in colonial Malabar/
per: Deepa G
Publicat: (2016)

Increasing productivity in food service
per: Avery, Arthur C
Publicat: (1973)

ദൈവം കഥ വായിക്കുന്നുണ്ട്
per: അശോക൯ ചരുവില്‍, et al.
Publicat: (2013)

Heritage cuisines : Traditions, identities and tourism
Publicat: (2016)

Quantity food purchasing
per: Lendal H Kotschevar
Publicat: (1975)

Food service planning : layout and equipment
per: Kostehevar, Lendal H
Publicat: (1961)

Profitable food and beverage management : planning
per: Drake, Galen G
Publicat: (1951)

Food service /
per: Bhandari, Parminder K.
Publicat: (2009)

Food production operation
per: Bali,Parvinder S
Publicat: (2010)

Indian Food and Cuisine
per: Naqvi, Nafees Haider
Publicat: (2008)

Basic food and beverage cost control /
per: Miller, Jack E.
Publicat: (1994)

The food service manager's guide to creative cost cutting : over 2001 innovative and simple ways to save your food service operation thousands by reducing expenses
per: Brown, Douglas Robert
Publicat: (2014)

HACCP and sanitation in restaurants and food service operations : a practical guide based on the FDA food code
per: Arduser, Lora
Publicat: (2014)

Strategic questions in food and beverage management
per: Wood, Roy C; Editor
Publicat: (2001)

The DBS handbook of food services : for restaurants and professionals
per: Brown, Douglas Robert
Publicat: (2015)

Food service in institution
per: Brooks, Bessie
Publicat: (1938)

Quantity food sanitation
per: Armbruster, Gertrude
Publicat: (1987)

Me cuisine: You food a treatise on Indian food and cuisine
per: Krishan K Karma
Publicat: (2013)

Design and equipment for restaurants and food service: a management view
per: Katsigris, Costas; Author, et al.
Publicat: (2009)

Modern food service purchasing
per: Garlough, Robert
Publicat: (2011)

Food, Cuisine,and Cultural Competency
per: Edelstein,Sari
Publicat: (2011)

Food and beverage service a training manual/3e
per: Andrews, Sudhir
Publicat: (2013)

Sanitation for food service workers
per: Richardson, Treva M
Publicat: (1981)

Indian Cuisine
per: Dubey, Krishna Gopal
Publicat: (2011)

Indian Cuisine /
Publicat: (1960)

Principles of food, beverage, and labor cost controls
per: Dittmer, Paul
Publicat: (2009)

Foodservice and catering management /
per: Arora, R. K.
Publicat: (2007)

Foods and food production encyclopedia
per: Considine, Douglas M
Publicat: (1997)

Handbook of food and beverage management
per: Rohit Sarin
Publicat: (2014)

Food service facilities planning
per: Kazarian, Edward A
Publicat: (1975)

Food and beverage cost control
per: coltman, M.M
Publicat: (1977)