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Introduction to Catering : Ingredients for Sucuess

By: ShiringMaterial type: Text

TextPublication details: New Delhi Cangage Learning 2001Description: 392Subject(s): Food Prod

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Item type	Current library	Collection	Call number	Status	Notes	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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