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Theory of Cookery is designed for students of diploma and food craft courses in hotel management. Catering to the syllabus of National Council for Hotel Management and Catering Technology, the book elaborates on the concept of cookery, methods of cooking, and various features of a professional kitchen.
Author | Parvinder S. Bali |
Publisher | Oxford University Press |
Language | English |
Binding Type | Paper Back |
Main Category | Art & Humanities |
Sub Category | Hospitality & Management |
ISBN13 | 9780199474448 |
SKU | BK 0004368 |
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