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	1.		Complete guide to foodservce in cultural institutions :keys to success in restaurants, catering and special events Arthur M. Manask and Mitchell Schechter by Manask, Arthur M Schechter, Mitchell Material type: Text Publication details: New York John Wiley & Sons 2002 Online resources: Click here to access online Availability: Items available for loan: North Eastern Hill University (1)Call number: 647.95068 . Place hold Save to lists Add to cart (remove)
	2.		Leadership lessions from a chef Charles M.Carroll by Carroll, C.M Material type: Text Publication details: New Jersey John Wiley & Sons 2008 Availability: Items available for loan: North Eastern Hill University (1)Call number: 640.68 CAR . Place hold Save to lists Add to cart (remove)
	3.		Design and equipment for restaurants and foodservice : a management view by Chris Thomas, Edwin J. Norman, Costas Katsigris. by Thomas, Chris Norman, Edwin J. and Katsigris, Costas Edition: 4th ed. Material type: Text Publication details: New Jersey John Wiley & Sons 2014 Online resources: Click here to access online Availability: Items available for loan: North Eastern Hill University (1)Call number: 725.71068 THO. Place hold Save to lists Add to cart (remove)
	4.		Food and beverage service by R. Singaravelavan by Singaravelavan, R Material type: Text Language: English Publication details: New Delhi Oxford University Press c2014 Online resources: Click here to access online Availability: Items available for loan: North Eastern Hill University (10)Call number: 647.95068 SIN, ... Place hold Save to lists Add to cart (remove)
	5.		Quantity food production operations and Indian cuisine Parvinder S. Bali by Bali, Parvinder S Material type: Text Publication details: New Delhi Oxford University 2011 Online resources: Click here to access online Availability: Items available for loan: North Eastern Hill University (5)Call number: 641.5954 BAL, ... Place hold Save to lists Add to cart (remove)