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00754nam a2200157Ia 4500 |
| 008 |
150624b xxu||||| |||| 00| 0 eng d |
| 082 |
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|a 642.4
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| 100 |
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|a Parminder K.Bhandari
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| 245 |
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|a Catering technology /
|c Parminder K.Bhandari
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| 260 |
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|a New Delhi :
|b Sonali,
|c 2009.
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| 300 |
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|a 384 p.
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| 505 |
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|a CONTENTS 1.History ofindian catering 2.Food&beverage outlets 3.Classifiction of catering operations 4.Restaurant organisation 5.Service staff behaviour and standards 6.Menu planning 7.Breakfast 9.Still room 10.Tobacco 11.Tea,coffee and cocca 12.Herbs
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| 653 |
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|a Catering Technology
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| 942 |
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|c BK
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| 999 |
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|c 59054
|d 59054
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| 952 |
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|0 0
|1 0
|4 0
|6 642_400000000000000_PAR_C
|7 0
|9 59031
|a UL
|b UL
|c ST1
|d 2012-10-27
|l 0
|o 642.4 PAR/C
|p 84884
|r 2012-10-27
|w 2012-10-27
|y BK
|