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1.
MAKING OF A CHEF by
Edition: 2nd
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: CBS 2008
Availability: Items available for loan: MRIIRS (2).

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2.
FOOD AND BEVERAGE COST CONTROL by
Edition: 3rd
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: John Wiley & Sons 2005
Availability: Items available for loan: MRIIRS (1).

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3.
FOOD PRODUCTION OPERATIONS by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: OUP India 2021
Availability: Items available for loan: MRIIRS (1).

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4.
FOOD FACTS AND PRINCIPLES by
Edition: 5th
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: NEW AGE 2023
Availability: Items available for loan: MRIIRS (1). Not available: MRIIRS: Checked out (1).

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5.
STRATEGIC QUESTIONS IN FOOD AND BEVERAGE MANAGEMENT by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: ELSEVIER 2007
Availability: Items available for loan: MRIIRS (2).

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6.
THE PROFESSIONAL CHEF by
Edition: 8th
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: John Wiley & Sons 2006
Availability: Items available for loan: MRIIRS (1).

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7.
LAROUSSE GASTRONOMIQUE by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Hamlyn 2009
Availability: Items available for loan: MRIIRS (1).

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