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Our Mission

● To impart required knowledge and skills in our students so they shine in their selected profession and have a successful career.

● To facilitate synergized research amongst faculty, students and industry in hospitality precincts.

● To develop bonhomie between institution and industry.

notes session 19 20

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Account 1st year doc

Account 1st year pdf

B. Communnication

B. Communnication1

B. Communnication2

B. Communnication3

B. Communnication4

F&B Service BHM 152 Unit_4_Tobacco

F.P. Pastry, Flour, Simple breads

F.P. Unit 07 Pastry creams

F.P. Unit 08 cheese.

F.P. Unit 08 Le Beurre (Butter)

F.P. Unit 08 Le Creme (Cream)

F.P. Unit 08 Le Lait (milk)

F.P. Unit 09 Basic Indian cookery

F.P. Unit 10 Kitchen Organization and Layout

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4th Sem. Accounts

4th Sem. F.Science unit 6 food additives

4th Sem. F.Science unit 7 food contaminants and adulterants

4th Sem. F.Science unit 9

4th Sem. F.Science unit 10 hygiene and sanitation in food sector

4th Sem. F.Science unit8 food laws and regulations

4th Sem. LAUNDRY AGENTS

4th Sem. laundry machinery

4th Sem. UNIT 4 laundry

4th Sem. UNIT 5 flower Arrangement

4th Sem. UNIT 6 indoor plants

4th Semester Food Production notes

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F & B mgmt- unit 1

F&B Break Even Analysis

F&B Budgetary Control

F&B Menu Merchandising

F&B Unit 5 – Sales Control

F&B Variance Analysis

F. Planning final 5

F. Planning Kitchen Layout and design pdf

F. Planning Kitchen pdf

F. Planning Kitchen Stewarding

F. Planning STORES – Layout and design pdf

F. Planning unit 4 final

Front Office

HK SEM 6 UNIT 2 D – LIGHT AND LIGHTING FIXTURES

HK SEM 6 UNIT 2 E – FLOOR FINISHES

HK SEM 6 UNIT 2 F – CARPETS

HK SEM 6 UNIT 2 G – FURINITURE AND FITTINGS

HK SEM 6 UNIT 4 – NEW PROPERTY COUNTDOWN

unit 2 – F & B mgmt- SALES CONCEPTS

Unit-3 (F & B Mgmt)

Unit-4 F & B mgmt

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