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 | Shelf 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 |
Floor 4, Shelf 21, Side 2, TierNo 2, BayNo 1 |
647.95068 BAL 2009 (Browse shelf) | 1 | Available | SCAFS,70006,02,GR | 5000103959 |
Browsing Taylor's Library-TU Shelves Close shelf browser
| 647.95068 BAC Bac pro restauration : | 647.95068 BAC Bac pro restauration : | 647.95068 BAL 2009 Food production operations / | 647.95068 BAL 2009 Food production operations / | 647.95068 BAL 2014 Food production operations / | 647.95068 BAL 2014 Food production operations / | 647.95068 BAL 2020 Food production operations / |
Includes index.
Introduction to professional kitchens -- Basic food production operations -- Basics of bakery and confectionery -- Basics of Indian cooking.