negi j (30 Ergebnisse)

Zustand: New. pp. 352.

Zustand: New. pp. xii + 148 Figures.

Zustand: New. pp. 250.

Zustand: New. pp. 356 Illus.

Zustand: New. pp. viii + 256.

Zustand: New. pp. xii + 231 Illus.

Zustand: New. pp. 272 Illus.

Zustand: New. pp. xii + 321 Illus.

figs (illustrator). Contents Foreword Preface 1 Training in housekeeping operation and management an introduction 2 Housekeeping operation and management multiple choice questions 3 Accommodation management matching type questions 4 Housekeeping procedures and systems fill in the blanks 5 Laundry and linen true and false 6 Services and facilities mixed type questions 7 Linen and equipment short answer type questions 8 Planning and provision of facilities descriptive type questions 9 Record and control miscellaneous questions AppendixHousekeeping Operation and Management Procedure and Techniques is a practical hand book for students of the IHMs food craft institutes and university  colleges as well as trainees in hotels restaurants bars and food and beverage establishments who are undergoing training to join as housekeepers managers in the housekeeping departmentsThe book consists of basic terms and techniques of housekeeping The text contains exercises objective type problems dialogues role-plays and group exercises and number of practical tasks and assignments Level of language used in the textbook is very simple jacket 148 pp.

Zustand: New. pp. xiii + 327 Illus.

Zustand: New.

Zustand: New. pp. 142.

Zustand: New. pp. xiv + 545 Illus.

Contents Foreword Preface 1 Training in bar operation and management an introduction 2 Alcoholic beverage Multiple choice questions 3 Liquor service Matching type questions 4 Wine and alcohol service fill in the blanks 5 Bar management and control true and false 6 Wine tasting and non-alcoholic beverage service short answer type questions 7 Wine liqueur and mocktail service descriptive type questions 8 Role play miscellaneous questions Appendix Bar operation and management terminologyBar Operation and Management is a practical hand book for students of the IHMs Food Craft Institutes University Colleges as well as trainees in bars hotels and restaurant who are undergoing training to join as barbartenders manager in the bar operation and management departments in a hotels and food and beverage establishments The book serves three purposesUpgrades general knowledge of future bar and food and beverage employees Develops professional skills by means of close-to-life authentic texts practical exercise role-plays group exercises and dialogues Preparing studentstrainees to face the professional examinations and placement testsThe book consists of basic terms and techniques of bar operation and management and the text contains exercises objective type problems dialogues role-plays and groups exercises and number of practical tasks and assignments Level of language used in the text textbook is very simpleBar operation and management was piloted and finalized in the International Culinary Foundation and Himalayan Tourism and Recreation in Mountains during the summer months of June-August 2009 232 pp.

Contents Foreword Preface 1 Training in food and beverage service an introduction 2 Service techniques and skill development Multiple choice questions 3 Service and techniques Matching type questions 4 Operational procedures Fill in the blanks 5 Beverage knowledge True and false 6 Training Mixed type questions 7 Napkin folding menu analysis and table laying Short answer type questions 8 Equipment planning and control descriptive type questions 9 Role play and group activities Miscellaneous Appendix food and beverage terminologyFood Beverage Service skills techniques operation and management is a practical hand book for students of the IHMs Food Craft Institutes and University Colleges as well as trainees in hotels and restaurantbars who are undergoing training to join as food and beverage employeesmanagers in the food and beverage service department in a hotel The book consists of basic skills and techniques of food and beverage service The text contains exercises objective type problems dialogues role play and group and number of practical tasks and assignments Level of language used in the textbook is very simpleFood and beverage service was piloted and finalized in the international culinary foundation and Himalayan tourism and recreation in Mountains in summer months of June August 2009 We welcome any kind of recommendations or suggestions which might arise during the learning and teaching process 328 pp.

Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Contents: Foreword. Preface. 1. Communication skills: an introduction. 2. Telephone handling: knowledge and skills. 3. Hotel management and administration. 4. Finance and banking services. 5. Reception and hospitality services. 6. Tourism and travel services. 7. Health care and medical tourism. 8. Sports and leisure tourism. 9. Legal matters and services. 10. Social welfare and community services. 11. Arts and literature. 12. General economic development. 13. Food and agri-business. 14. Computer and information technology. 15. Food and beverage services. 16. Training and placement. Appendices. Communication Skills for Hospitality Management is a practical hand book for students of the IHMs food craft institutes and University Colleges as well as trainees in hotels restaurants bars and food and beverage establishment who are undergoing training to join the hospitality industry. The book serves three purposes:1. To upgrades general knowledge of future employees. 2. To develops professional skills by means of close to life authentic texts, practical exercises role-plays group exercises and dialogues. 3. To preparing students/trainees to face the professional examinations and placement tests. The book consists of basic terms and techniques of communicating skills. The text contains exercises, objective type problems, dialogues, role-plays and group exercises and number of practical tasks and assignments. Level of language used in the textbook is very simple. Communication Skills for Hospitality, was piloted and finalized in the International Culinary Foundation and Himalayan tourism and recreation in mountains during the in summer months of June-August 2011. (jacket).

Hardcover. Zustand: New. Zustand des Schutzumschlags: New. 1st Edition. Contents: Preface. 1. Introduction to hospitality marketing and managerial economics. 2. Multiple choice questions. 3. Fill in the blanks/gap filling. 4. Mixed type questions. 5. True and false type questions. 6. Short answer type questions. 7. Descriptive type questions. 8. Case studies. 9. Model questionnaires. Appendices. This book is an introduction to Hospitality Marketing and Managerial Economics objective type problems with solutions and clearly elucidates the use of different techniques and skills for preparing for the examinations, interviews and group discussions. It has been designed and written by specialists professionals and experts with wide experience of teaching and training experience in countries all over the world to become marketing managers, academicians, economists, managers, administrators, sales and marketing personnel and professional in many other fields. It lays emphasis on objective of training hospitality professional training, career opportunities and interview tips or answering questions of various types such as objective types, multiple choices, true and false, fill in the blanks, matching type, short answer type and descriptive type questions, case studies etc. and preparing for examination. (jacket).

BINDING - Hardcover. Zustand: CONDITION - Used/ Good. 1st Edition. 189 Pages. Modern End Papers. External Wear.

Contents Foreword Preface I Food preparation and culinary art 1 Food preparation and culinary art an introduction 2 Food and beverage knowledge Multiple choice questions 3 Ingredients and different dishes Matching type questions 4 Methods of cooking Fill in the blank questions 5 Culinary skills True and false type questions 6 Culinary art and food products Mixed type questions 7 Sauces meat and eggs Short answer questions 8 Menu equipments and cuts of meats descriptive type questions 9 Meat fish vegetables chappaties and tandoori dishes Miscellaneous questions laboratory practicals identification and odd man out II Bakery and confectionery Skills operation and management 10 Bakery and confectionery an introduction 11 Bakery and confectionery skills Multiple choice questions 12 Ingredients and their uses Matching types questions 13 Desserts and sweets short answer type questions 14 Cakes and pastries Descriptive type questions 15 Recipe analysis Miscellaneous questions III Food hygiene and nutrition Skills operation and management 16 Food hygiene safety and nutrition an introduction 17 Healthy and nutritious meals Multiple choice questions 18 Food safety and cleanliness Mixed type questions 19 Nutrition health and hygiene Short answer type questions 20 Therauptic diets and menus Descriptive type questions Appendix cooking and bakery terminologyHandbook of Food Preparation and Culinary Art Skills Operation and Management is a practical handbook for students of the IHMs Food Craft Institutes and University Colleges as well as trainees in hotels restaurants bars and food and beverage establishments who are undergoing training to join as barchefscooksmanagers in the food preparation and production departments in a hotels and food and beverage establishments The book serves three purposes Upgrades general knowledge of future food production and production employees Develops professional skills by means of close to life authentic texts practical exercise role-plays group exercises and dialogues Preparing studentstrainees of face the professional examinations and placement tests The book consists of basic terms and techniques of food preparation and culinary art and the text contains exercises objective type problems dialogues role-plays and group exercises and number of practical tasks and assignments Level of language used in the textbook is very simpleFood Preparation and Culinary Art Skills Operation and Management was piloted and finalized in the International Culinary Foundation and Himalayan Tourism and Recreation in Mountains during the summer months of June-August 2009 546 pp.

Zustand: New. Editor(s): Negi, Nalini Junko, NSW; Furman, Rich. Num Pages: 256 pages, 3 tables. BIC Classification: JFFN; JKSN. Category: (P) Professional & Vocational. Dimension: 235 x 160 x 23. Weight in Grams: 502. . 2010. Hardcover. . . . . Books ship from the US and Ireland.

Hardcover. Zustand: New. 1st Edition. Contents: 1. Introduction and historical review. 2. Concept of tree mortality. 3. Mortality in Shorea robusta (Sal). 4. Mortality in Dalbergia sissoo (Shisham). 5. Mortality in broadleaved trees and conifers. 6. Mortality in Tree Outside Forest. 7. Assessment, Monitoring and Mitigation. References. The present book deals with the forest heath in general and tree mortality in particular. It is a wellknown fact that death of the trees is inevitable but when tree mortality interferes with poor health and productivity of the forest, then it certainly becomes a serious concern. Since the year 1990 each and every forest of the country was observed thoroughly and examined very closely for its health in general and productive capacity to cope with the climate change and carbon mitigation in particular. This will help in the management of disturbed and degraded forests. In this book the questions related to tree mortality are examined with particular reference to Sal and Shisham mortality along with broadleaved conifers and tree species in captivity. Primary and secondary causes have been established and then their mitigating measures have been suggested. It is expected that the book will be useful for researchers, foresters and field foresters vis-a-vis Botany and Forestry students alike in their intent to study tree mortality. (jacket).

Hardcover. Zustand: As New. Contents: 1. Introduction. 2. The desertification phenomenon. 3. Development model. 4. Greening the desert. 5. Irrigation. 6. Agriculture and allied activities. 7. Research and development. 8. Organizational setup, personnel and financial management and vox populi. 9. Recommendations and benefits. References. Annexure: 1. GOI resolution. 2. Afforestation schemes. 3. Growth pattern. 4. List of nurseries in Spiti. 5.Weather data of Spiti. 6. Silt load in Spiti river. 7. General flora of Spiti area. 8. Irrigation schemes in Spiti. 9. Major policy decisions. 10. Projectwise funds released and expenditure incurred under DDP since inception upto 1992-93. 11. Questionnaires.

Hardcover. Zustand: Brand New. 248 pages. 9.25x6.25x1.00 inches. In Stock.

Contents Foreword Preface 1 Training in reception and front office management an introduction 2 Front office organization multiple choice questions 3 Reception skills development matching type questions 4 Communication skills fill in the blanks 5 Procedures and systems true and false questions 6 Reservation procedures mixed type questions 7 Marketing and selling short answer type questions 8 Safety and security descriptive type questions 9 Listening and writing skill development miscellaneous questions Appendix 321 pp.

Zustand: Very Good. 238 pp., hardcover, previous owner's name to title page and top edge of pages else text clean & binding tight. - If you are reading this, this item is actually (physically) in our stock and ready for shipment once ordered. We are not bookjackers. Buyer is responsible for any additional duties, taxes, or fees required by recipient's country. Photos available upon request.

Hardcover. Zustand: New. Language: English. THIS RARE/ANTIQUE BOOK PUBLISHED IN THE YEAR 1966 BY Allahabad University HAVING 190 PGS AND SIZE 8.25*5.50 WRITTEN IN English. THE BOOK IS IN READABLE CONDITION Originally in Hardcover with some issues like loose binding. THE IMAGE OF THIS BOOK IS GIVEN FOR YOUR REFERENCE. WE CAN REBIND THE SAME IN LEATHER BINDING FOR EXTRA $ 25. Volume Not Mention 190.

Zustand: Gut. 8°, 760 Seiten, Original-Leineneinband mit Original-Umschlag - guter Zustand - 2006. b91001 ISBN: 8187127600 sa Gewicht in Gramm: 1700.

Hardcover. getr. Pag. Mehrbändiges ehemaliges Bibliotheksexemplar mit Stempeln und Rückensignaturen (E VI 25- 1-5). Leichte bis moderate Gebrauchsspuren, guter Zustand. mbx bo Gewicht in Gramm: 4154.

First Edition. First edition, large 8vo, 16 vols., text in double column, publisher's green cloth, green dust jackets; some scuffing and edgewear to jackets, else fine. A twenty-year project, containing about 40,000 Tibetan terms and more than 150,000 Sanskrit synonyms, sourced from 86 texts, eleven dictionaries, and ten kosas. The primary goal of the Dictionary was to provide a resource for scholars who were working to reconstruct original Sanskrit texts from the extant Tibetan translations.

Zustand: Gut. Hier Vol. 1 bis Vol. 9 in 9 Bänden ! 9 Original-Leineneinbände mit Original-Umschlägen - Umschläge gerändert, sonst guter gebrauchter Zustand - von 1993 - 2002. ISBN: 81-900149-3-5, 81-900149-9-4, 81-900149-4-3, 81-900473-6-1, 81-87127-03-1, 81-87127-06-6, 81-87127-10-4, 81-87127-11-2, 81-87127-12-0 . b91003 sa Gewicht in Gramm: 9500 First Edition: 1100 copies, Chief Editor: Samdhong Rinpoche .