[et_pb_section bb_built=”1″ _builder_version=”3.7″][et_pb_row _builder_version=”3.7″ module_alignment=”center” make_fullwidth=”on”][et_pb_column type=”4_4″][et_pb_image _builder_version=”3.7″ src=”https://ihmddn.com/wp-content/uploads/college-notes-session-19-20.jpg” align=”center” force_fullwidth=”on” /][/et_pb_column][/et_pb_row][et_pb_row][et_pb_column type=”1_3″][et_pb_blurb _builder_version=”3.7″ title=”2nd Semester Notes”]
F&B Service BHM 152 Unit_4_Tobacco
F.P. Pastry, Flour, Simple breads
F.P. Unit 08 Le Beurre (Butter)
F.P. Unit 09 Basic Indian cookery
F.P. Unit 10 Kitchen Organization and Layout
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4th Sem. F.Science unit 6 food additives
4th Sem. F.Science unit 7 food contaminants and adulterants
4th Sem. F.Science unit 10 hygiene and sanitation in food sector
4th Sem. F.Science unit8 food laws and regulations
4th Sem. UNIT 5 flower Arrangement
4th Semester Food Production notes
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F. Planning Kitchen Layout and design pdf
F. Planning Kitchen Stewarding
F. Planning STORES – Layout and design pdf
HK SEM 6 UNIT 2 D – LIGHT AND LIGHTING FIXTURES
HK SEM 6 UNIT 2 E – FLOOR FINISHES
HK SEM 6 UNIT 2 G – FURINITURE AND FITTINGS
HK SEM 6 UNIT 4 – NEW PROPERTY COUNTDOWN
unit 2 – F & B mgmt- SALES CONCEPTS
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