A La Carte and Table D Hote Table Setting

DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF

Bachelor of Science in Hospitality and Hotel Management Part-II(Semester III & IV)

KOT,Making Bill,Tobacco,History of Tobacco,Brands

Menu Notes

Catering Final

B.sc. H.H.mgt. 5th Sem Syllabus

Use of Wines and Herbs in Cooking for hotel mangment 5th sem

Section a F&b Service 5th Sem