- 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
- GERMAN CUISINE
- ITALIAN CUISINE
- MEXICAN CUISINE
- 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
- ac.library@arihantacs.edu.in
- 02067240906 / 02067240900
