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INTERNATIONAL CUISINE & FOOD PRODUCTION MANAGEMENT/ by Parvinder S. Bali.
Material type:
TextPublication details: New Delhi Oxford University Press 2019Edition: 1stDescription: 527p. includes index; 21cmISBN: - 0198073895
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RGU Central Library Ground Floor Stack | 641.59 | BAL (Browse shelf(Opens below)) | Checked out | Hotel management | 22/04/2026 | 27650 | |
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Books
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RGU Central Library Ground Floor Stack | 641.59 | BAL (Browse shelf(Opens below)) | Available | Hotel management | 27651 | ||
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Books
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RGU Central Library Ground Floor Stack | 613.2 | BAL (Browse shelf(Opens below)) | Available | 23726 |
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| 641.57 | BAL Food production operations | 641.57 | BAL Food production operations | 641.57 | BAL Food production operations | 641.59 | BAL INTERNATIONAL CUISINE & FOOD PRODUCTION MANAGEMENT/ | 641.59 | BAL INTERNATIONAL CUISINE & FOOD PRODUCTION MANAGEMENT/ | 641.594 | PHI Modern Cookery: For teaching and the trade/ Vol II, | 641.59503 | ACH A historical dictionary of Indian food |
23-06-2022
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