ISBN : 9789386768728
Price : 45.00
Discount : 20%
Discount Price : 36.00
Binding : Paperback
Pages : 390
Weight : 0.55 kg
© Year : 2021
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is associated with Mekelle University (A Govt. University) in Ethiopia (Africa) as an Associate Professor He was previously associated with Amity University, Noida (India). He is a graduate from IHM Kolkata & PhD from Jiwaji University, Gwalior (MP), India. He has 21 years' experience in hotel industry, teaching, research & training. He has published 36 research papers in journals/edited books and completed 2 UGC Projects. He has been founder Associate Editor of "Amity Research Journal of Tourism, Aviation and Hospitality (ARJTAH)"& Nominated for Editorial /Review board of Tourism and Travelling of Kozmenko Science Publishing, Poland and International Tourism and Hospitality Journal (ITJH) of RPA Journals, London. He has successfully led the hospitality department for prestigious international accreditation like NACC, WASC & IACBE.
By : Narendra Kumar , Alok Kumar , Santosh Kumar Sharma & Er. Mayank Kumar Jain
ISBN : 9789386768728
Price : 45.00
Discount : 20%
Discount Price : 36.00
Binding : Paperback
Pages : 390
Weight : 0.55 kg
© Year : 2021
This book divided in eleven chapters, in the first chapter describes basics of a compiler, its definition and its types. It also includes the need of a compiler. The second chapter deals with phases of compiler, ......
By : Alok Kumar , D. Kumar & R.A. Sharma
ISBN : 9789386768414
Price : 20.00
Discount : 20%
Discount Price : 16.00
Binding : Paperback
Pages : 168
Weight : 0.21 kg
© Year : 2019
Adoption of Hazard Analysis Critical Control Point (HACCP) system for production of safe food is gaining momentum in the food industry. HACCP is a scientific system to identify, monitor, and control contamination risks ......
By : Alok Kumar
ISBN : 9789386768346
Price : 25.00
Discount : 20%
Discount Price : 20.00
Binding : Paperback
Pages : 232
Weight : 0.31 kg
© Year : 2019
This book, divided in ten chapters, deals with topics like significance of food hygiene, quality and safety in hospitality industry, food microbiology, various microorganisms & their growth, causes and prevention of ......
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