Tuesday, October 14, 2014


121Jonathan RayEverything you need to know about Wine 
122Vimla PatleExotic Curries of the orient 
123Valeric Ferguson Ed.Fabulous Birthday Cakes 
124The Kitchen CollectionFeast Yourself Slim 
125R.K.MalhotraFinancial Management in the Hotel
126Jan CastorinaFlavour of Asia 
127Purobi BabarFlavours of China 
128Pomeranz, YeshajahuFood  Analysis : Theory & Prac
129Sareen, SandeepFood  Preservation 
130Jagmohan NegiFood & Beverage : Management Control & Cost 
131Jagmohan NegiFood &Beverage :Management & Cost Control
132Negi, JagmohanFood & Beverage Costing 
133Charles LevinsonFood & Beverage Operation 
134Anil SagarFood & Beverage Service 
135Sagar Anil& Gaur DeckFood & Beverage Service 
136Sudhir AndrewsFood & Beverage Service: Training manual
137Marzia MagrisFood & Beverage Studies 
138Cousins, JohnFood and Beverage Management 
139Levinson, CharlesFood and Beverage Operation: Cost 
140E.DharmarajFood and Hotel Legislation and Policies
141Williams ,ToeforFood Environment & Health 
142Vangarde, Shirley J.Food Preservation & Safety 
143Ratna Kumari B.Food Problems in India 
144Subbulakshmi GandudipiFood Processing & Preservation 
145B. SrilakshmiFood Science 
146Potter Norman Nand HotchFood Science 
147Mirajkar, Mridula & MFood Science & Processing Tech 
148Sethi, Mohini and RaoFood science- Experiments and App. 
149R.K.MalhotraFood Service and Catering Management
150Manish RattiFood Service Management 
151Peter JonesFood Service Operations
152Marian C. spearsFood Service Organizations 
153Jane F. EasthamFood Supply Chain Management 
154Myru ShackleyFood Supply Chain Management 
155Aylwood FFood Technology Processing Laboratory 
156Jane Bowers Ed.Food Theory & Applications 
157Margaret McWilliamsFoods Experimental Perspectives 
158Bill MarvinFoolproof Foodservice Selection System 
159LarousseFrancais Anglais
160LarousseFran├žais Anglaise-Eng-French-Dictionary 
161LarousseFrench English - English French 
162Francois MakowskiFrench Made Easy 
163Fiona BarnettFresh & Dried Flowers 
164Peter Abbott & Sue LewryFront Office 
165Peter AbbottFront Office 
166Abbott, PeterFront Office : Procedures,Social 
167B. K. ChakravartiFront Office Management in Hotel 
168Michael L. KasavanaFront Office Procedures : Student Manual 
169Bhatti, Sumanand VermaFruit & Vegetable Processing Org. 
170Mary Major Williams Ed.Fruit Desserts : Cooking for Today 
171Moya ClarkeFruit Fandango 
172Johnson, Webb & AlfordFundamentals of Dairy Chemistry 
173Sumati R. MudambiFundamentals of Food & Nutrition 
174Mudambi, Sumat R & Rajagopal,Fundamentals of Food & Nutrition 
175Toledo, Romeo T.Fundamentals of Food Process Engineering 
176R.K. MalhotraFundamentals of Hotel Management
177Rakesh MangalFundamentals of Indian Cooking Theory & Practice 
178Mcvety, PaulFundamentals of Menu Planning 
179Valeric Ferguson Ed.Glorious Cakes & Gateaux 
180Valeric Ferguson Ed.Glorious Fruit Desserts 

Meal & Menu Planing

MEALS & MENU PLANNING MENU Introduction Menu is the statement of food and beverage items available or provided by food establishme...