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A textbook for the students of hotel management. Coverage includes food and beverage service, food and beverage operations, cost control and food and beverage management. The book is divided into 19 chapters beginning with development of catering ind
| Dimensions | 24 x 18 x 1 cm |
| Edition | Standard Edition |
| Isbn 10 | 9384588792 |
| Isbn 13 | 978-9384588793 |
| Item Weight | 1 Kilograms |
| Language | English |
| Print Length | 700 pages |
| Publication Date | 30 March 2016 |
| Publisher | TechSar Pvt. Ltd |
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