Available PDFs

Food Service Management

• Prelims

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• 1. Food Service Operation

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• 2. Basics of Food

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• 3. Selection of Foods and Methods of Cooking

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• 4. Food Service Equipment

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• 5. Bakery

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• 6. Food Preservation

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• 7. Menus and Cuisines

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• 8. Food Microbiology

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• 9. Attitude and Personality Requirements

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• References

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• Practicals

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• Model Question Papers

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• Glossary

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