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Phone: 0129 4052466
Haryana Tourism
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IGNOU
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STUDY MATERIAL
STUDY MATERIAL - SEMESTER - 3/4
Food Production Operations
Indenting
Kitchen Planning
Menu Planning
Kashmir Cuisine
Maharastra Cuisine
Goan Cuisine
Bengali Cuisine
Awadhi Cuisine
Unit 2 - Volume Feeding
Food & Beverage Service
Classification of Wines
Vinification
Classification and Making of Wine
Naming of Wines
Principal Grape Varieties
Wine Pests & Diseases
Faults in Wines
Whisky
Tequila
Gin
Vodka
Front Office
Unit 1 - Computer Applications in Front Office Operations
Unit 2 - Front Office Accounting
Unit 3 - Checkout and Account Settlement Process
Unit 4 - Cash & Credit Control
Unit 5 - Night Auditing
Accommodation Operations
Unit 1 - Linen Room
Unit 2 - Uniforms
Unit 3 - Sewing Room
Unit 4 - Laundary
Elements of Design and Art
Flower Arrangement
Stain Removal
Textile
Food & Beverage Controls
No Data Available.
Hotel Accountancy
Statement of Income
Food Safety & Quality
Unit 1 - Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene
Unit 2 - Micro Organism in Food
Unit 3 - Food Spoilage and Food Preservation
Unit 4 - Four Beneficial Role of Micro Organisms
Unit 5 - Food Borne Diseases
Unit 7 - Food Contamination & Food Adulteration
Unit 8 - Food Laws
Unit 9 - Quality Assurance