Facebook Twitter Linkedin
Home > Higher Education > Commerce And Management > Fundamentals of Culinary Art(Theory and Practice of Cooking)
Fundamentals of Culinary Art(Theory and Practice of Cooking), 1/e

Fundamentals of Culinary Art(Theory and Practice of Cooking), 1/e

Jagmohan Negi

ISBN : 9788121940290
Pages : 458
Binding : Paperback
Language : English
Imprint : S. Chand Publishing
Trim size : 6.75''X9.5'' inches
Weight : 1.5kg
© year : 2012
List Price : Book Details 425.00
Offer Price : Book Details 340.00

20% OFF

In Stock

Buy online using:

Credit Card / Debit Card / Internet Banking

Post Review
Book Details  
 

The book is specially written for the students/trainees of the IHMs, Culinary Schools, and Hotel Management Departments who are undergoing training to become Chefs/Food Production and Beverage Managers/service employees. The book consists of basic terms and techniques of food production and cuisine. It contains exercises, objective type problems, dialogues, role-plays and group exercises and number of practical tasks and assignments.

 

 
Book Details   Book Details

More Books By Author

Housekeeping (Theory and Practices), 1/e

Housekeeping (Theory and ...

9788121997737
425.00

340.00

20% OFF

Order Now
PROFESSIONAL HOTEL MANAGEMENT, 3/e

PROFESSIONAL HOTEL MANAGEMENT

9788121915182
750.00

600.00

20% OFF

Order Now
 

Your Browsing History

Fundamentals of Culinary Art(Theory and Practice of Cooking), 1/e  by  Jagmohan Negi

Fundamentals of Culinary ...

Browsing History 425.00

Browsing History340.00

20% OFF