• Introduction of Strategic Management 

  Priyanka Tyagi (GALGOTIAS UNIVERSITY, 2019)

• Preservation Techniques 

  Chef Vikas Singh (GALGOTIAS UNIVERSITY, 2019)

• Sauces and Coulis 

  VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)

• Dessert Presenatation 

  VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)

• Types of Hot Desserts 

  VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)

• Cakes and Pastries 

  VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)

• UNIT – 4 Topic : Scandinavian Cuisine 

  VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)

• UNIT - 1 Appetizers, Garnishes and Sandwiches Topic 4: Sandwiches 

  VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)

• Types of Bar 

  Rohit Jaswal (GALGOTIAS UNIVERSITY, 2019)

• OptiiKeeper System 

  Ms. Monalisha Dash (GALGOTIAS UNIVERSITY, 2019)

• E-CRM 

  Dr. M P Sharma (GALGOTIAS UNIVERSITY, 2019)

• UNIT UNIT UNIT UNIT -1 PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING DEPARTMENTDEPARTMENT DEPARTMENTDEPARTMENTDEPARTMENTDEPARTMENT Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 

  Monalisha Dash (GALGOTIAS UNIVERSITY, 2019)

• Importance of budget 

  JYOTI (GALGOTIAS UNIVERSITY, 2019)

• E-CRM 

  Dr. M P Sharma (GALGOTIAS UNIVERSITY, 2019)

• UNIT –4 Topic : Scandinavian Cuisine 

  Chef Vikas Singh (GALGOTIAS UNIVERSITY, 2019)

• Appetizers, Garnishes and Sandwiches Topic 1: Hot Appetizers 

  VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)

• UNIT -4 Interior Decoration Topic 3 : Colour &Element Of Design 

  Monalisha Dash (GALGOTIAS UNIVERSITY, 2019)

• Challenges for Hospitality Marketing 

  Jyoti (GALGOTIAS UNIVERSITY, 2019)

• International Cuisine & Bakery-Confectionery Topic-3: French Cuisine 

  VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)

• PMS is useful for hotels 

  Jyoti (GALGOTIAS UNIVERSITY, 2019)

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