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Food production operations / Parvinder S. Bali

By: Bali, Parvinder S.
Publisher: New Delhi : Oxford University Press, 2009Description: xiv, 588 p., [16] p. of col. plates : ill. ; 25 cm. + 1 DVD (4 3/4 in.).ISBN: 0198061811 (pbk.); 9780198061816 (pbk.).Subject(s): Food service management | Hotel managementDDC classification: 647.95068
Partial contents:
Introduction to professional kitchens -- Basic food production operations -- Basics of bakery and confectionery -- Basics of Indian cooking.
Item type Current location Call number Copy number Status Notes Date due Barcode Remark
Accompanying Material (Media Resource) TU External Storage-LCS
647.95068 BAL 2009 (Browse shelf) 1 Available SCAFS,70006,02,GR 1000523871 Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1
Main Collection Taylor's Library-TU
647.95068 BAL 2009 (Browse shelf) 1 Available SCAFS,70006,02,GR 5000103959

Includes index.

Introduction to professional kitchens -- Basic food production operations -- Basics of bakery and confectionery -- Basics of Indian cooking.