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Bachelor of Science in Hospitality and Hotel Management Part-II(Semester III & IV)

20310457 Third Year Notes

Food & Beverage Service Book - 2

Catering Final

Housekeeping Toolbox

What Are Accounting Principles

Menu Notes

KOT,Making Bill,Tobacco,History of Tobacco,Brands

Front Office Accounting

A La Carte and Table D Hote Table Setting

Revised Date Sheet for B.sc. Hospitality and Hotel Mgt. Sem 1, 3 & 5.Rtf

Bachelor of Science in Hospitality and Hotel Management Part-II(Semester III & IV)

B.sc. H.H.mgt. 5th Sem Syllabus

Use of Wines and Herbs in Cooking for hotel mangment 5th sem

Section a F&b Service 5th Sem

DUTIES AND RESPONSIBILITIES OF THE LARDER CHEF