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Mrudula jadhav

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  • Mrudula jadhav
  • Ch. 2. Dessert
  • Ch. 3 Women Entrepreneurs
  • Ch.3 CHARCUTERIE
  • Ch. 3 INTRODUCTION QUALITY STANDARDS
  • Ch. 4 SWOT Analysis
  • Ch. 4 Kitchen Layout & Design
  • Ch. 5 MARKET SURVEY & RESOURCE MOBILIZATION
  • Ch. 5. Kitchen Administration
  • Ch. 6 MERCHANDISING OF MENUS
  • Ch. 6 FINANCE& ACCOUNTING
  • Ch. 6 Role of People in TQM
  • Ch. 7 Preparation of a Project report
  • Ch. 7 Customer Satisfaction and Qual
  • Ch. 8 - Corporate Social Responsibility
  • Ch 7. Product Research & Development
  • ed Ch. 1 Entrepreneurship
  • ed Ch. 2 The Entrepreneurial Process
  • CHINESE CUISINE
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  • MIDDLE EAST CUISINE
  • Types of Sausage
  • Ch 1 Introduction to TQM
  • Ch. 2 Theory by Quality Guru to TQM
  • Ch. 4 Problem solving Tools & techniques
  • Ch. 5 TQM TOOLS To Minimize Defects And Improve Quality

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