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Food services and catering management

Bedi, Siddharth

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Notes
  • Bibliographic Note
    Includes bibliographical references (pages [455] and index).
    • Content
    • Chapter 1. Introduction
    • Chapter 2. Processing method in food services and system
    • Chapter 3. Global food services in restaurant
    • Chapter 4. Food preparation techniques
    • Chapter 5. Menu planning : QR code for future
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