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Quantity food production operations and Indian cuisine Parvinder S. Bali
Material type:
TextPublication details: New Delhi Oxford University 2011Description: x,330p.:ill., col. plates.; 24cm. +1 CD-ROMISBN: - 0198068492
- 23 641.5954 BAL
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds | |
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North Eastern Hill University General Stacks | HOTEL MANAGEMENT | 641.5954 BAL (Browse shelf(Opens below)) | ;4 | Available | 355684 | |||
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Books
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North Eastern Hill University Course Book | HOTEL MANAGEMENT | 641.5954 BAL (Browse shelf(Opens below)) | Available | 355681 | ||||
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Books
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North Eastern Hill University General Stacks | HOTEL MANAGEMENT | 641.5954 BAL (Browse shelf(Opens below)) | ;1 | Available | 355680 | |||
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Books
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North Eastern Hill University General Stacks | HOTEL MANAGEMENT | 641.5954 BAL (Browse shelf(Opens below)) | ;2 | Available | 355683 | |||
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Books
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North Eastern Hill University General Stacks | HOTEL MANAGEMENT | 641.5954 BAL (Browse shelf(Opens below)) | ;3 | Available | 355682 |
Total holds: 0
Browsing North Eastern Hill University shelves, Shelving location: General Stacks, Collection: HOTEL MANAGEMENT Close shelf browser (Hides shelf browser)
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| 641.5944 ESC Escoffier : le Guide Cullinaire. | 641.5954 BAL Quantity food production operations and Indian cuisine | 641.5954 BAL Quantity food production operations and Indian cuisine | 641.5954 BAL Quantity food production operations and Indian cuisine | 641.5954 BAL Quantity food production operations and Indian cuisine | 641.71 LAH Advanced bakery and confectionery | 641.71 LAH Advanced bakery and confectionery |
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