| 000 | 01416nam a22003737a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20250321135426.0 | ||
| 008 | 250321s2023 ii a b 001 0 eng d | ||
| 020 | _a9789395546751 | ||
| 040 |
_cQCPL _erda |
||
| 082 | _a642 | ||
| 100 | 1 |
_aBedi, Siddharth _eauthor |
|
| 245 | 1 | 0 |
_aFood services and catering management _c/ Siddharth Bedi |
| 264 | 1 |
_aNew Delhi : _bAcademic University Press, _c2023 |
|
| 300 |
_axvi, 460 pages : _billustrations |
||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated |
||
| 338 |
_2rdacarrier _avolume |
||
| 504 | _aIncludes bibliographical references (pages [455] and index). | ||
| 505 | 0 | _aChapter 1. Introduction | |
| 505 | 0 | _aChapter 2. Processing method in food services and system | |
| 505 | 0 | _aChapter 3. Global food services in restaurant | |
| 505 | 0 | _aChapter 4. Food preparation techniques | |
| 505 | 0 | _aChapter 5. Menu planning : QR code for future | |
| 505 | 0 | _aChapter 6. Catering equipment | |
| 505 | 0 | _aChapter 7. Food service equipment, fuels and safety management | |
| 505 | 0 | _aChapter 8. Principles and functions of catering management | |
| 505 | 0 | _aChapter 9. Personnel management | |
| 505 | 0 | _aChapter 10. Cloud and new technology planning of kitchen design | |
| 650 |
_aCaterers and catering _xManagement |
||
| 650 | _aFood service | ||
| 690 |
_aCookbooks, food & beverages _910972 |
||
| 942 |
_2ddc _cBOOK |
||
| 999 |
_c25735 _d25734 |
||