Unggahan by Deepak Billa

Dimsum

French Classical Menu

tyn

Award Hospitality Employee Handbook

5thsem(Fp)Gelatin and Aspic Jelly

5thsem(Fp)Cold Hors d

5thsem(Fp)Sandwiches

5thsem(Fp)Pates and Terrines

5thsem(Fp)Gelatin and Aspic Jelly

5thsem(Fp)Cold Sauces

5thsem(Fp)Garde Manger

5thsem(Fp)Salads

5thSem(FP)ATK Recipes Menu 1 to 5

5thSem(FP)Atk Menu 6 10

Arroz

Configuration Guide

ddd

dd

food cost control

rrr

f&b standards

sss

ddd

26766383-•-Black-Pepper-•-Cumin-•-Corriander

Unit 14

AcademicCalendar2012-13(1)

Lak

Copy of IT Guidelines 2010-11

60525_1189_CH03

60525_1189_CH03