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ALL NOTES & STUDY MATERIALS

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1st Semester
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Solved Question Papers
Hotel SOP
Terminology
Hospitality
Food & Beverage
Food Production
Housekeeping
Front Office
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Financial Management

Introduction to Cookery

Jan 7

Introduction to Cookery

3,315

Culinary History

Jan 7

Culinary History

1,380

Hierarchy Area of Department & Kitchen

Jan 6

Hierarchy Area of Department & Kitchen

2,036

Culinary Terms

Jan 6

Culinary Terms

1,017

Aims & Objectives of Cooking Food

Jan 5

Aims & Objectives of Cooking Food

1,133

Vegetable and Fruit Cookery

Jan 2

Vegetable and Fruit Cookery

1,144

Stocks

Jan 2

Stocks

1,154

Sauces

Jan 1

Sauces

1,597

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