B.SC. HM/ BHM [
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Preservation Techniques
(GALGOTIAS UNIVERSITY, 2019) -
Sauces and Coulis
(GALGOTIAS UNIVERSITY, 2019) -
Dessert Presenatation
(GALGOTIAS UNIVERSITY, 2019) -
Types of Hot Desserts
(GALGOTIAS UNIVERSITY, 2019) -
Cakes and Pastries
(GALGOTIAS UNIVERSITY, 2019) -
UNIT – 4 Topic : Scandinavian Cuisine
(GALGOTIAS UNIVERSITY, 2019) -
UNIT - 1 Appetizers, Garnishes and Sandwiches Topic 4: Sandwiches
(GALGOTIAS UNIVERSITY, 2019) -
Types of Bar
(GALGOTIAS UNIVERSITY, 2019) -
OptiiKeeper System
(GALGOTIAS UNIVERSITY, 2019) -
Importance of budget
(GALGOTIAS UNIVERSITY, 2019) -
UNIT –4 Topic : Scandinavian Cuisine
(GALGOTIAS UNIVERSITY, 2019) -
Appetizers, Garnishes and Sandwiches Topic 1: Hot Appetizers
(GALGOTIAS UNIVERSITY, 2019) -
UNIT -4 Interior Decoration Topic 3 : Colour &Element Of Design
(GALGOTIAS UNIVERSITY, 2019) -
Challenges for Hospitality Marketing
(GALGOTIAS UNIVERSITY, 2019) -
International Cuisine & Bakery-Confectionery Topic-3: French Cuisine
(GALGOTIAS UNIVERSITY, 2019) -
PMS is useful for hotels
(GALGOTIAS UNIVERSITY, 2019) -
Element of Budget
(GALGOTIAS UNIVERSITY, 2019) -
Challenges for Hospitality Marketing
(GALGOTIAS UNIVERSITY, 2019) -
OPENING AND CLOSING DUTIES
(GALGOTIAS UNIVERSITY, 2019)