B.SC. HM/ BHM [

Browse by

By Issue Date Authors Titles Subjects

Collections in this community

FOOD AND BEVERAGE SERVICE MANAGEMENT (BSCH3002) [38]
FOOD PRODUCTION MANAGEMENT (BSCH3001) [22]
FRONT OFFICE MANAGEMENT (BSCH3003) [51]
HOUSEKEEPING MANAGEMENT [19]

Recent Submissions

Preservation Techniques

Chef Vikas Singh (GALGOTIAS UNIVERSITY, 2019)
Sauces and Coulis

VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)
Dessert Presenatation

VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)
Types of Hot Desserts

VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)
Cakes and Pastries

VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)
UNIT – 4 Topic : Scandinavian Cuisine

VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)
UNIT - 1 Appetizers, Garnishes and Sandwiches Topic 4: Sandwiches

VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)
Types of Bar

Rohit Jaswal (GALGOTIAS UNIVERSITY, 2019)
OptiiKeeper System

Ms. Monalisha Dash (GALGOTIAS UNIVERSITY, 2019)
UNIT UNIT UNIT UNIT -1 PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING PLANNING & ORGANISING THE HOUSEKEEPING DEPARTMENTDEPARTMENT DEPARTMENTDEPARTMENTDEPARTMENTDEPARTMENT Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity Topic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic 2: Performance Standard and Productivity StandardTopic

Monalisha Dash (GALGOTIAS UNIVERSITY, 2019)
Importance of budget

JYOTI (GALGOTIAS UNIVERSITY, 2019)
UNIT –4 Topic : Scandinavian Cuisine

Chef Vikas Singh (GALGOTIAS UNIVERSITY, 2019)
Appetizers, Garnishes and Sandwiches Topic 1: Hot Appetizers

VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)
UNIT -4 Interior Decoration Topic 3 : Colour &Element Of Design

Monalisha Dash (GALGOTIAS UNIVERSITY, 2019)
Challenges for Hospitality Marketing

Jyoti (GALGOTIAS UNIVERSITY, 2019)
International Cuisine & Bakery-Confectionery Topic-3: French Cuisine

VIKAS SINGH (GALGOTIAS UNIVERSITY, 2019)
PMS is useful for hotels

Jyoti (GALGOTIAS UNIVERSITY, 2019)
Element of Budget

Jyoti (GALGOTIAS UNIVERSITY, 2019)
Challenges for Hospitality Marketing

Jyoti (GALGOTIAS UNIVERSITY, 2019)
OPENING AND CLOSING DUTIES

Rohit Jaswal (GALGOTIAS UNIVERSITY, 2019)