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Negi, Jagmohan; Manohar, Gaurav N.

Published by BR Publishing Corporation

ISBN 10: 8170189934 ISBN 13: 9788170189930

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Item Description: BR Publishing Corporation. Hardcover. Book Condition: Very Good. 8170189934 *USED-VERY GOOD* Dust cover shows some shelf wear along edges. Ships Same Day or Next! Ships From Springfield, VA USA!. Bookseller Inventory # NATARAJB003-0001085

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Jagmohan Negi

Published by Aman Publications, New Delhi (2004)

ISBN 10: 8182040000 ISBN 13: 9788182040007

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Item Description: Aman Publications, New Delhi, 2004. Book Condition: As New. New. Contents Preface. 1. Prevention of adulteration of food and beverages an introduction. 2. Beverages non alcoholic and alcoholic. 3. Milk and milk products. 4. Tea and coffee. 5. Spices condiments and pan masala. 6. Fruit products. 7. Cereals. 8. Common salt edible oils and fats. 9. Baking powder and strachy foods. 10. Sweetening agents. 11. Vanaspati vinegar and geletin. 12. Sweets and confectionery. 13. Food colours. 14. Colouring matter packaging and labelling. 15. Flavouring agents insecticides and pesticides. 16. Preservatives poisonous metals and anti oxidants etc. 17. Prohibition and regulation of Sales and conditions for Sale and licence. 18. Food poisoning offences warranty punishment and allied issues. 19. Central committee for food standards. 20. Standards of quality of food. 21. Analysis of food public analyst and food inspectors. 22. Samples sealing fastening and despatch. Model questions for examinations. Index. Legislation for preventing food adulteration serves as important role in securing to the citizens a minimum degree of purity in the article of foods and beverages thereby protecting the public health. Food and Beverage Law (Food Safety and Hygiene) attempts to highlight the main provision of the prevention of adulteration of food act 1955. The book enlightens the readers about the quality standards laid down for different food stuffs and beverages in the PFA Act. It is a useful publication for students readers and those associated with the use consumption production and Sale of the food and beverages stuffs in their day to day life. The book is an important piece of guidelines for law enforcing officials dealing with anti food adulteration measures and in discharging anti adulteration measures and the solemn duty imposed on them by the statute on which the entire nation depends. The contents of the book will definitely help in guiding to protect the society against unscrupulous and anti social dealers and ensure that the food which the public could buy is inter alia prepared packed and stored under sanitary condition so as not to be injurious to be people consuming it. In all there are 22 topics dealing with different subject matter which are ground under Part I Part II and Part III. The text is supported by tables figures examples and case etc. to make interesting and understandable subject. 288 pp. Bookseller Inventory # 50883

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Jagmohan Negi, Gaurav M.J., Ritushka and Suniti

Published by Kanishka (2011)

ISBN 10: 8184573065 ISBN 13: 9788184573060

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Item Description: Kanishka, 2011. figs (illustrator). Contents Foreword Preface 1 Training in housekeeping operation and management an introduction 2 Housekeeping operation and management multiple choice questions 3 Accommodation management matching type questions 4 Housekeeping procedures and systems fill in the blanks 5 Laundry and linen true and false 6 Services and facilities mixed type questions 7 Linen and equipment short answer type questions 8 Planning and provision of facilities descriptive type questions 9 Record and control miscellaneous questions AppendixHousekeeping Operation and Management Procedure and Techniques is a practical hand book for students of the IHMs food craft institutes and university  colleges as well as trainees in hotels restaurants bars and food and beverage establishments who are undergoing training to join as housekeepers managers in the housekeeping departmentsThe book consists of basic terms and techniques of housekeeping The text contains exercises objective type problems dialogues role-plays and group exercises and number of practical tasks and assignments Level of language used in the textbook is very simple jacket 148 pp. Bookseller Inventory # 98544

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Jagmohan Negi and Gaurav Manoher

Published by Himalaya Pub (2011)

ISBN 10: 935024828X ISBN 13: 9789350248287

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Item Description: Himalaya Pub, 2011. figs (illustrator). Contents Preface Chapter 1- Food and Beverage Industry Chapter 2- Developing Operational and Basic Management Skills Chapter 3- Developing Operational and Basic Management Skills Chapter 4- Food and Beverage Administration Chapter 5- Food and Beverage Sales Chapter 6- Marketing of Food and Beverage Products Chapter 7- Control of Food and Beverages Bibliography IndexThe book is very useful tool for guidance for all those who are in the business and those who are planning to venture in the food and beverage business as well as those who are students and trainees interested to acquire depth knowledge of this growing and specialized restaurant and bar businessThe text is duly supported by illustrations sketches charts diagrams tables graphs photographs etc 192 pp. Bookseller Inventory # 91173

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Jagmohan Negi

Published by S. Chand Publisher (2003)

ISBN 10: 812192331X ISBN 13: 9788121923316

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Item Description: S. Chand Publisher, 2003. pbk. Contents 1  Introduction 2 Infrastructural Development 3 Tourism Marketing 4 Travel Agency and Tour Operators 5 Reservation Techniques 6 Tourist Accomodation Facilities 7 Tourism Transport Facilities 8 Development of Domestic Tourism 9 Tourism Finance and Investment 10 Socio-Economic Benefits 11 State nad Tourism Selected Bibliography. Bookseller Inventory # 94216

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Negi, Jagmohan

Published by Kanishka Publishing House

ISBN 10: 818457066X ISBN 13: 9788184570663

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Item Description: Kanishka Publishing House. Hardcover. Book Condition: Fine. 818457066X Like New Condition. Bookseller Inventory # LN7.2232924

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Jagmohan Negi, Gaurav M.J. Ritushka and Suniti

Published by Kanishka Pub (2011)

ISBN 10: 8184573057 ISBN 13: 9788184573053

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Item Description: Kanishka Pub, 2011. Contents Foreword Preface 1 Training in bar operation and management an introduction 2 Alcoholic beverage Multiple choice questions 3 Liquor service Matching type questions 4 Wine and alcohol service fill in the blanks 5 Bar management and control true and false 6 Wine tasting and non-alcoholic beverage service short answer type questions 7 Wine liqueur and mocktail service descriptive type questions 8 Role play miscellaneous questions Appendix Bar operation and management terminologyBar Operation and Management is a practical hand book for students of the IHMs Food Craft Institutes University Colleges as well as trainees in bars hotels and restaurant who are undergoing training to join as barbartenders manager in the bar operation and management departments in a hotels and food and beverage establishments The book serves three purposesUpgrades general knowledge of future bar and food and beverage employees Develops professional skills by means of close-to-life authentic texts practical exercise role-plays group exercises and dialogues Preparing studentstrainees to face the professional examinations and placement testsThe book consists of basic terms and techniques of bar operation and management and the text contains exercises objective type problems dialogues role-plays and groups exercises and number of practical tasks and assignments Level of language used in the text textbook is very simpleBar operation and management was piloted and finalized in the International Culinary Foundation and Himalayan Tourism and Recreation in Mountains during the summer months of June-August 2009 232 pp. Bookseller Inventory # 98546

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Jagmohan Negi and Gaurav Manoher

Published by Authorspress (2011)

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Item Description: Authorspress, 2011. tables, photos (illustrator). Contents Preface 1 Introduction 2 Agri-tourism and rural tourism 3 The concept of tourism to the villages 4 The role of rural tourism trust 5 Education training and development 6 Developing rural tourism guide 7 Rural tourism development project 8 Tourism planning for rural India 9 Managing rural hospitality 10 Rural tourism promotion and entrepreneurship Appendices Bibliography IndexDeveloping rural tourism is a big challenge Any successful tourism development plan whether pro-poor or not depends on commercial economic and logistical issues such as the quality of the product accessibility and infrastructure of the destination availability of skills and interest of investorsThe book covers the major issues in rural tourism including agritourism culturalheritage tourism ecotourism as well as planning marketing economic impact and more The readers may also access additional tourism resources including success storiescase studies funding and assistance programs and statistical informationOverall the book presents an overview of benchmark practices for professionals associations of rural tourism farmers etc while offering scholars a well-founded source to gain up-to-date insights into the state of art of studies on rural and food tourism It also presents new avenues of research in order to enhance sustainable practices both in the tourism and in the agri-rural sector jacket 272 pp. Bookseller Inventory # 87282

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Jagmohan Negi and Gaurav Manoher

Published by Aman Publications (2010)

ISBN 10: 8182040558 ISBN 13: 9788182040557

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Item Description: Aman Publications, 2010. Contents Preface 1 Project report an introduction 2 Selecting a research problem 3 Synopsis preparation and submission 4 The structure and organisation of the report 5 Research methodology or survey techniques 6 Conducting primary and secondary research 7 Questionnaire construction and design 8 Collection of primary and secondary data 9 Preparation of a project report 10 Writing techniques for research report 11 Visual aspects of the project report 12 Graphic representation of data 13 Oral presentations of Viva Voce 14 A case study specimen of a typical project report IndexThe book has been divided into fourteen chapters including specimen of a typical project report These topics introduce about the concepts importance of research writing critical in sights regarding selecting a suitable topic for study approval of the synopsis organization of the report collection of data analysis and interpretation findings and fundamental conclusions report presentation use of diagram and graphics oral presentation and publication of reportTypical examples of project synopsis have been provided to enable researcher to acquire skills of writing theproject synopsis These guidance will assists in developing a synopsis Selection of an appropriate research topic is quite difficult task Therefore a list of 269 project study topics have been suggested along with the techniques of drafting and forwarding a selected topic for study These topics are based on primary studies and case studies and selected diagnostic studies One may decide and select any appropriate topic for the project study using this part of a reference Topics on diagram and graphic have been dealt in details as diagrammatic and graphic presentation enhances the beauty of the research project and enrich the work conducted by the research scholarSample project reports in the form of case study have been incorporated in chapter 14 This study would make the research students to critically understand sequence of chapters chapter material and application of theoretical input in preparation and presentation of the report 294 pp. Bookseller Inventory # 96248

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Jagmohan Negi, Gaurav M.J. Ritushka and Suniti

Published by Kanishka (2011)

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Item Description: Kanishka, 2011. Contents Foreword Preface 1 Training in reception and front office management an introduction 2 Front office organization multiple choice questions 3 Reception skills development matching type questions 4 Communication skills fill in the blanks 5 Procedures and systems true and false questions 6 Reservation procedures mixed type questions 7 Marketing and selling short answer type questions 8 Safety and security descriptive type questions 9 Listening and writing skill development miscellaneous questions Appendix 321 pp. Bookseller Inventory # 98537

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Jagmohan Negi, Gaurav M.J and Ritushka and Suniti

Published by Kanishka Pub (2011)

ISBN 10: 8184573049 ISBN 13: 9788184573046

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Item Description: Kanishka Pub, 2011. Contents Foreword Preface 1 Training in food and beverage service an introduction 2 Service techniques and skill development Multiple choice questions 3 Service and techniques Matching type questions 4 Operational procedures Fill in the blanks 5 Beverage knowledge True and false 6 Training Mixed type questions 7 Napkin folding menu analysis and table laying Short answer type questions 8 Equipment planning and control descriptive type questions 9 Role play and group activities Miscellaneous Appendix food and beverage terminologyFood Beverage Service skills techniques operation and management is a practical hand book for students of the IHMs Food Craft Institutes and University Colleges as well as trainees in hotels and restaurantbars who are undergoing training to join as food and beverage employeesmanagers in the food and beverage service department in a hotel The book consists of basic skills and techniques of food and beverage service The text contains exercises objective type problems dialogues role play and group and number of practical tasks and assignments Level of language used in the textbook is very simpleFood and beverage service was piloted and finalized in the international culinary foundation and Himalayan tourism and recreation in Mountains in summer months of June August 2009 We welcome any kind of recommendations or suggestions which might arise during the learning and teaching process 328 pp. Bookseller Inventory # 98545

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Jagmohan Negi

Published by Kanishka Publishers & Distributors 0

ISBN 10: 8173911711 ISBN 13: 9788173911712

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Item Description: Kanishka Publishers & Distributors 0. Hardcover. Book Condition: Near Fine. Near Fine. book. Bookseller Inventory # F5S5-7-Z-8173911711-3

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Jagmohan Negi, Gaurav M.J. and Ritushka and Suniti

Published by Kasnishka Publishers (2011)

ISBN 10: 8184573081 ISBN 13: 9788184573084

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Item Description: Kasnishka Publishers, 2011. Contents Foreword Preface I Food preparation and culinary art 1 Food preparation and culinary art an introduction 2 Food and beverage knowledge Multiple choice questions 3 Ingredients and different dishes Matching type questions 4 Methods of cooking Fill in the blank questions 5 Culinary skills True and false type questions 6 Culinary art and food products Mixed type questions 7 Sauces meat and eggs Short answer questions 8 Menu equipments and cuts of meats descriptive type questions 9 Meat fish vegetables chappaties and tandoori dishes Miscellaneous questions laboratory practicals identification and odd man out II Bakery and confectionery Skills operation and management 10 Bakery and confectionery an introduction 11 Bakery and confectionery skills Multiple choice questions 12 Ingredients and their uses Matching types questions 13 Desserts and sweets short answer type questions 14 Cakes and pastries Descriptive type questions 15 Recipe analysis Miscellaneous questions III Food hygiene and nutrition Skills operation and management 16 Food hygiene safety and nutrition an introduction 17 Healthy and nutritious meals Multiple choice questions 18 Food safety and cleanliness Mixed type questions 19 Nutrition health and hygiene Short answer type questions 20 Therauptic diets and menus Descriptive type questions Appendix cooking and bakery terminologyHandbook of Food Preparation and Culinary Art Skills Operation and Management is a practical handbook for students of the IHMs Food Craft Institutes and University Colleges as well as trainees in hotels restaurants bars and food and beverage establishments who are undergoing training to join as barchefscooksmanagers in the food preparation and production departments in a hotels and food and beverage establishments The book serves three purposes Upgrades general knowledge of future food production and production employees Develops professional skills by means of close to life authentic texts practical exercise role-plays group exercises and dialogues Preparing studentstrainees of face the professional examinations and placement tests The book consists of basic terms and techniques of food preparation and culinary art and the text contains exercises objective type problems dialogues role-plays and group exercises and number of practical tasks and assignments Level of language used in the textbook is very simpleFood Preparation and Culinary Art Skills Operation and Management was piloted and finalized in the International Culinary Foundation and Himalayan Tourism and Recreation in Mountains during the summer months of June-August 2009 546 pp. Bookseller Inventory # 98554

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Jagmohan Negi, Gaurav M.J., Ritushka and Suniti

Published by Authors Press (2010)

ISBN 10: 8172736177 ISBN 13: 9788172736170

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Item Description: Authors Press, 2010. tables, figs (illustrator). Reprint. Contents Preface 1 Introduction 2 Planning and designing 3 Organisation and operation 4 Business development promotion marketing and case studies 5 Acquisition inauguration and approval Appendices Bibliography Index Managing Hotels and Restaurants is basically focuses on the concepts and principles of hospitality management All hospitality professionals are supposed to follow certain business ethics and norms convention and traditions as well as rules and regulations to make the business successful and profitable The book endeavors to cover in practical terms the opening planning organizational and operational aspects of hospitality business as well as acquisition and approval of food and beverage establishmentsThe book is divided into five parts Part I concentrates on the background of hospitality operation and examines the original concepts and significance of feasibility study Part II focuses on planning and designing opening layout kitchen planning and designing bar planning and layout equipment recipe and menu selection Part III deals with organization and operation organizing and staffing food safety and sanitation safety and security purchasing receiving and storing and issuance accounting and finance Part IV gives a full and interesting aspect of business development promotion marketing internet marketing electronic payments and financial instruments and case studies Part V explains the basic principles of acquisition inauguration and opening and approval and re-approval of a restaurant and case studies The book thoroughly deals with important practical issues of internet marketing which can provide lots of useful information and insight to academics and practitioners Research could be conducted with the collaboration between hospitality and tourism industry and academics for purpose of acquiring and sharing valuable consumer data In modern day technology one would like to know What is that you want to achieve by using online marketingDo you want to search for new customersHow to promote new services or amenities that you offerHow to inform and educate your target audience about your hotel and amenitiesFigures tables charts diagrams bibliography appendix and index support the text and contents of the book The book is very useful for students operators and research scholars of hospitality and tourism jacket 470 pp. Bookseller Inventory # 97323

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Jagmohan Negi

Published by Kanishka Publishers & Distributors (2009)

ISBN 10: 8173911711 ISBN 13: 9788173911712

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Item Description: Kanishka Publishers & Distributors, 2009. Hardcover. Book Condition: Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. Buy with confidence, excellent customer service!. Bookseller Inventory # 8173911711

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Jagmohan Negi

Published by Authors Press (2013)

ISBN 10: 8172736177 ISBN 13: 9788172736170

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Item Description: Authors Press, 2013. Hardcover. Book Condition: As New. As New. book. Bookseller Inventory # F5S6-8-Z-8172736177-5

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