Manoj Kumar Yadav (281 results)

Condition: New.

Condition: New. pp. 520.

Condition: New. pp. 520.

Condition: New.

Condition: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.

Condition: New.

Condition: New. Brand New, Softcover edition. This item may ship from the US or our Overseas warehouse depending on your location and stock availability.

Condition: New. pp. 520.

Condition: New.

Soft cover. Condition: New. ISBN:9789389307832,Territorial restriction maybe printed on the book. This is an Int'l edition, ISBN and cover may differ from US edition, Contents same as US edition.

Condition: New.

Brand new book. Fast ship. Please provide full street address as we are not able to ship to P O box address.

Papeback. Condition: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 7-11 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.

Condition: New. pp. xi + 818.

Paperback. Condition: Very Good.

Condition: New. pp. xi + 818.

Soft cover. Condition: New. Food and Beverage Services & Operations is specially written for the students and industry professionals who would work or are working in the food and beverage divisions of hospitality organizations. The book is divided into two parts - Part I is on Food and Beverage Service Operations, which discusses topics like catering services, restaurant services, room services, banquet services, food services, meals and menus, Gueridon services, range of alcoholic/non-alcoholic beverages, wine world, beers, white spirits, brown spirits, tobacco products, cocktails, sales and revenue control systems, and so on. Part II is on Food Production Operations which discusses topics on kitchen management, principles of cooking, various kinds of vegetarian and non-vegetarian cookery, SSSS (Soups, Stocks, Sauces & Salads), basic commodities, gravies and curries, garnishes, food plating, cold kitchen, nutrition, hygiene and safety. With its wide coverage and approach to the subject, the book will serve as a complete standalone resource for students, chefs and food & beverage service professionals. Salient Features Learning aids include learning objectives, examples, key terms and review questions. Every service operation has been given in a step-wise manner following the standard operating procedure in the industry. Scroll boxes have been used creatively to present important and interesting facts. Well-labeled diagrams have been used profusely to aid understanding of the concepts.

N.A. Condition: New. ISBN:9789385909931.

N.A. Condition: New. ISBN:9789385909948.

Condition: New. Brand New. Soft Cover International Edition. Different ISBN and Cover Image. Priced lower than the standard editions which is usually intended to make them more affordable for students abroad. The core content of the book is generally the same as the standard edition. The country selling restrictions may be printed on the book but is no problem for the self-use. This Item maybe shipped from US or any other country as we have multiple locations worldwide.

Soft cover. Condition: New. In the 21st century, the life, works and ideas of Dr. B.R. Ambedkar have attracted the academic attention across the globe. His egalitarian ideas and the concept of inclusive politics have generated renewed interests and the lively intellectual discourse. Dr. Ambedkar remains continuously relevant in integrating marginalised sections of the society into the mainstream of participatory parliamentary democracy of India. He was a passionate campaigner and the champion of human rights, quality education and empowerment of women. His intellectual and political contributions will certainly pave the way to a better India. Dr. B.R Ambedkar, the architect of the Indian Constitution, envisioned a developed India that would have to be socially just and economically prosperous. His vision for a developed India focused on eradicating caste-based discrimination and ensuring equal rights for all citizens. Dr. Ambedkar believed that education and empowerment were keys to achieving a developed India. Dr. B .R Ambedkar's vision for a developed India was based on social justice, economic prosperity, and political empowerment. His legacy still continues to shape the discourse on development and equality in India. By following his principles, India can strive towards becoming a truly developed and inclusive nation in the global comity of nations. Lalit Narayan Mithila University, Darbhanga is an outcome of a long cherished desire and academic dream of the people of Mithila, with its headquarter at Darbhanga, carving out colleges of Darbhanga and Kosi Divisions, from the then two Universities namely Bihar and Bhagalpur respectively. It was established through an Ordinance in the year 1972. It has been renamed as Lalit Narayan Mithila University, Darbhanga in the year 1996. The University has the area consisting of 201 acres single-site campus offering good facilities for students, staff and visitors.

Soft cover. Condition: New. Dust Jacket Condition: New. 1st Edition. Contents Part I Basics of Hotel and Front Office Demartment 1 Introduction to Hotel Industry 2 Classification of Hotels 3 Present and Past of hotel industry Special Reference to India 4 Relation of Hospitality Industry with other Industry 5 Front Office Organization 6 Hotel Communication 7 Front Office Attributes 8 Front Office Department Equipments 9 Types of Room 10 Tariff Structure 11 Hotel Accommodation and Guest 12 Hotel Guest Cycle 13 Hotel Guest Room Reservation 14 Hotel Guest Registration 15 Handling of Situations 16 Foreign Exchange Management Act FEMA 1999 17 Hotel Telephone Exchange 18 Hotel Night Auditing 19 Coordination and Cooperation among all Hotel Departments Part II Hotel Front Office Accounting Computer Application Management and other Pertinent Information 20 Hotel Front Office Accounting 21 Hotel Front Office Computer Applications 22 Hotels Liability towards Guest 23 Hotel Budget and Budget Control 24 Hotel Entrance Lobby and Front Office  25 Yield Management 26 Risk and Crises Management 27 Passport and Visa Special Reference to India 28 Payments Methods Special reference to Payment by Cards 29 Basic French Conversation Part III Practical Guidelines in Hotel Front Office Operation 30 Practical guidelines during guest cycle 31 Practical Guidelines during interaction in hotel lobby 32 Practical guidelines during room introductions 33 Practical Guidelines for operating fidelio 34 Practical Guidelines for Operating Credit Card and FAX Machine Part IV All-Purpose Hotel Information 35 International Hospitality Classification Organizations or Committees 36 Wildlife and Nature Reserves of India 37 General Knowledge Country Capital Currency and Airlines 38 Hotel Industry Glossary 39 Hotel Industry Acronyms References IndexThis book is designed to meet the demand o present scenario of various Hotel Management courses like BHM DHM etc the book is divided into three part these are as follows Basics of Hotel and front office department Hotel front office accounting computer application management and other pertinent information Practical guidelines in hotel front office operation All-purpose hotel informationIn addition to the above three sections Yield Management Disaster Management Basic French for Conversation Passport and Visa Special reference to India and payment Card details for industry are also provided in this bookThe Performa of various documents used in Hotel Front Office Department glossary acronyms various international Hotel Classification Committees along with their currency airlines capital etc are also included in this bookThis book would serve as an essential textbook for the beginners research scholars and teachers of the hospitality industry 400 pp.

xi, 206 p. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.

paperback. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority!

XVI, 606 p. Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Sprache: Englisch.

Condition: New. pp. xi + 818.

pbk. Contents Part I Food Services 1 An Introduction and Origin of catering industry 2 Introduction to Hotel industry 3 Food and beverage service organization 4 Food and Beverage service staff attributes 5 Food service department equipments 6 Restaurant Operation 7 Coffee Shop 8 Room Service 9 Bar-be-queLive Counter 10 Bill control and checking system 11 Banquet operation 12 Kitchen stewarding 13 Coordination and Cooperation among all the department and sections 14 Introduction to Menu 15 French Classical Menu 16 Introduction to service style 17 Gueridon Service 18 Herbs and spices 19 Food accompaniments and garnishes Part II Beverage Services 20 Introduction to Beverages 21 Non-alcoholic Beverage 22 Wines of the World 23 Beer 24 Distilled Beverages 25 Spirit 26 Whiskey 27 Rum Regular and Medicine 28 Brandy 29 Eau de vie Fruit spirits or Brandies 30 Vodka 31 Gin 32 Tequila 33 Aperitifs and Liqueurs 34 Alcoholic and Non-alcoholic Cocktails 35 Tobacco 36 Bar Operation 37 Beverage service department equipments Part III Food and Beverage Services Management 38 Food and Beverage Control 39 Introduction to Cuisine 40 Introduction to event management 41 Food and Beverage and Catering Management 42 French Terminology related to French Classical Menu Glossary References IndexThis book is designed to meet the demand of present scenario of various Hotel Management courses such a BHM DHM etc the book is divided into three parts these are as follows Food services Beverage services and Food and Beverage Service Management In addition to the above three sections food and Beverage Control Human Resource Management and Total Quality Management details for industry are also provided in this bookThe maps of various wine producing countries brand name of various types of wine from various regions glossary French terminology after each unit etc are also included in this bookThis book would serve as an essential textbook for the beginners research scholars and teachers of the hospitality industry 612 pp.

Condition: New. In.

Condition: New. In.

Condition: New. 114.