Introduction to Catering : Ingredients for Sucuess
Material type:
TextPublication details: New Delhi Cangage Learning 2001Description: 392Subject(s): Food Prod
| Item type | Current library | Collection | Call number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
Reference Book
|
Swami Vivekanand Library (Central Library) | Tourism and Hospitality | 642.4 SHI (Browse shelf (Opens below)) | Not for loan | 6 | 47251 | |
Stack Book
|
Swami Vivekanand Library (Central Library) | Tourism and Hospitality | 642.4 SHI (Browse shelf (Opens below)) | Available | 7 | 47252 | |
|
Stack Book
|
Swami Vivekanand Library (Central Library) | Tourism and Hospitality | 642.4 SHI (Browse shelf (Opens below)) | Available | 8 | 47253 | |
|
Stack Book
|
Swami Vivekanand Library (Central Library) | Tourism and Hospitality | 642.4 SHI (Browse shelf (Opens below)) | Available | 9 | 47254 | |
|
Stack Book
|
Swami Vivekanand Library (Central Library) | Tourism and Hospitality | 642.4 SHI (Browse shelf (Opens below)) | Available | 10 | 47255 |
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