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Food And Food Services In Hotel And Hospitality Industry Depends On Efficient Management Of These.The Present Book Consists Of The Following Chaptersintroduction; Nutrition Plan; Diet Plan; Cooking Of Food; Various Cuisines; Other Items; History Of Catering; The Drinks; The Arrangement; Food Management; Conservation Measures; Human Resources Development; And The Analysis; Etc.Definitely, This Will Serve As A Dependable Reference Boo To All In Concerned Field.
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![The Practical Lawyer - PLW [Annual Subscription]](https://s3.amazonaws.com/ebcwebstore/images/the-practical-lawyer-magazine-annual-subscription.png)
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