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International cuisine &food production management /

Sonraí Bibleagrafaíochta
Príomhúdar:	Bali, Parvinder S.
Formáid:	Printed Book
Teanga:	English
Foilsithe:	New Delhi: Oxford University Press, 2013.
Ábhair:	Food service management.

Míreanna Comhchosúla

International cuisine and food production management/
le: Parvinder S Bali
Foilsithe: (2012)

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

Food production operations /
le: Bali, Parvinder S.
Foilsithe: (2013)

Quality food production operations and indian cuisine
le: Parvinder S Bali
Foilsithe: (2011)

Food production operations
le: Bali,Parvinder S
Foilsithe: (2014)

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

Energy management in food service
le: Unklesbay, Nan
Foilsithe: (1982)

Quantity food production operations and Indian cuisine
le: Bali,Pravinder S
Foilsithe: (2011)

Profitable food and beverage management: operations
le: Drake, Galen C
Foilsithe: (1951)

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

Increasing productivity in food service
le: Avery, Arthur C
Foilsithe: (1973)

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

Food service planning : layout and equipment
le: Kostehevar, Lendal H
Foilsithe: (1961)

Quantity food purchasing
le: Lendal H Kotschevar
Foilsithe: (1975)

Profitable food and beverage management : planning
le: Drake, Galen G
Foilsithe: (1951)

Food service /
le: Bhandari, Parminder K.
Foilsithe: (2009)

Food production operation
le: Bali,Parvinder S
Foilsithe: (2010)

Indian Food and Cuisine
le: Naqvi, Nafees Haider
Foilsithe: (2008)

Basic food and beverage cost control /
le: Miller, Jack E.
Foilsithe: (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
le: Brown, Douglas Robert
Foilsithe: (2014)

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

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

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

Food service in institution
le: Brooks, Bessie
Foilsithe: (1938)

Quantity food sanitation
le: Armbruster, Gertrude
Foilsithe: (1987)

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

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

Modern food service purchasing
le: Garlough, Robert
Foilsithe: (2011)

Food, Cuisine,and Cultural Competency
le: Edelstein,Sari
Foilsithe: (2011)

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

Sanitation for food service workers
le: Richardson, Treva M
Foilsithe: (1981)

Indian Cuisine
le: Dubey, Krishna Gopal
Foilsithe: (2011)

Indian Cuisine /
Foilsithe: (1960)

Principles of food, beverage, and labor cost controls
le: Dittmer, Paul
Foilsithe: (2009)

Foodservice and catering management /
le: Arora, R. K.
Foilsithe: (2007)

Foods and food production encyclopedia
le: Considine, Douglas M
Foilsithe: (1997)

Handbook of food and beverage management
le: Rohit Sarin
Foilsithe: (2014)

Food service facilities planning
le: Kazarian, Edward A
Foilsithe: (1975)

Food and beverage cost control
le: coltman, M.M
Foilsithe: (1977)

The DBS handbook of food services : for restaurants and professionals VOL 2
le: Brown, Douglas Robert

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