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1.
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HOTEL FINANCE by Iyengar, Anand. Publication details: OXFORD UNIVERSITY PRESS 2008Availability: Items available for loan: Call number: 647.940681/IYE (1). Checked out (1).
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2.
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FOOD SCIENCE AND NUTRITION by Roday, Sunetra. Publication details: OXFORD UNIVERSITY PRESS 2010Availability: Items available for loan: Call number: 641.30015/ROD (1).
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3.
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FOOD PRODUCTION OPERATIONS by Bali, Parvinder S. Publication details: OXFORD UNIVERSITY PRESS 2012Availability: Items available for loan: Call number: 647.95068/BAL (2).
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ESSENTIALS OF HUMAN NUTRATION by Mann, Jim. Edition: 4thPublication details: OXFORD UNIVERSITY PRESS 2012Availability: Items available for loan: Call number: 613.2/MAN (1).
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FOOD AND BEVERAGE SERVICE by Singaravelavan, R. Publication details: OXFORD UNIVERSITY PRESS 2012Availability: Items available for reference: Not IssuableCall number: 642.6/SIN (1). : Checked out (1).
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HOTEL FACILITY PLANNING by Bansal, Tarun. Publication details: OXFORD UNIVERSITY PRESS 2012Availability: Items available for loan: Call number: 728.5/728.5 (2).
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8.
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ILLUSTRATED FOOD OF INDIA A-Z by Achaya, K. T. Publication details: OXFORD UNIVERSITY PRESS 2009Availability: Items available for loan: Call number: 641.5954/641.5954 (2).
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TOURISM MARKETING by Chaudhary, Manjula. Publication details: OXFORD UNIVERSITY PRESS 2013Availability: Items available for loan: Call number: 338.4791/CHA (2).
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TOURISM: PRINCIPLES AND PRACTICES by Swain, S. K., Mishra, Jitendra Mohan. Publication details: OXFORD UNIVERSITY PRESS 2012Availability: Items available for loan: Call number: 338.4791/SWA (2).
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Food production operations by Bali, Parvinder S. Edition: 3rdPublication details: New Delhi Oxford University Press 2020Availability: Items available for loan: Call number: 647.95068 BAL (2).
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Hotel Front Office: Operations and Management by Tewari, Jatashankar R. Edition: 2ndPublication details: New Delhi Oxford University Press 2021Availability: Items available for loan: Call number: 647.94068 TEW (1). Checked out (1).
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15.
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Theory of Bakery and Patisserie by Bali, Parvinder S. Edition: 4thPublication details: New Delhi Oxford University Press 2021Availability: Items available for loan: Call number: 641.8 BAL (3). Checked out (2).
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17.
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Theory of Cookery by Bali, Parvinder S. Publication details: New Delhi Oxford University Press 2019Availability: Items available for loan: Call number: 641.5 BAL (3). Checked out (1).
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