uttam k singh (8 Ergebnisse)

Zustand: New. pp. xi + 292 Illus.

Zustand: New. pp. 247.

Zustand: New. pp. xiv + 354.

Zustand: New.

Zustand: New.

Hardcover. Zustand: As New. Contents: Preface. I. Bakery theory: 1. Introduction of bakery and baking. 2. Basic raw material used in bakery. 3. Ancillary ingredients used in Bakery. 4. Equipment and tools. 5. Bread. 6. Cake and icing. 7. Cookies. 8. Pastries. 9. Faults and causes. 10. Personal hygiene. II. Bakery recipes: 1. Breads. 2. Cakes. 3. Cookies. 4. Pastry. 5. Icing and marzipan. 6. Confectionary. Glossary. Index. This book divided into two parts. Part one comprises of theory inputs with regard to basic and ancillary raw material used for making multiple variates of bakery products and innovative confectionary delicacies. The heavy-duty equipments to be installed in the bakery assembly line along with light equipments like moulds and whiskers have also been incorporated in this book. Various method incorporating hygiene and sanitation aspects have also been given its due importance, as this aspect is essentially required for setting up and operating any bakery outlets. Utmost care has been taken to incorporate the scientific chemistry of the raw material used and blended scientifically to produce a product of outstanding quality. Part two comprises of the recipes of various bakery and confectionary products along with their finer details to be followed right from blending process to its final output Each recipe is supported with a live photograph displaying the end products. For quick reference supplements have been added to the book regarding weights and measures along with their respective conversions. A question bank has also been compiled for the students to make a self-assessment of their learning experience.

Hardcover. Zustand: New. The book explores spatio-temporal dynamics of foodgrain production in the eight states of north eastern region of India viz. Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim and Tripura during the period 1966-67 to 2014-15. Growth of area, production and productivity, decomposition of production-growth into its components with instability and requirement analysis of foodgrain are vigorously analyzed to examine the cross- sectional variability among the states over time under changing land use dimensions. Production patterns of subcomponents of foodgrain, i.e., cereals, pulses, rice and maize along with oilseeds are also highlighted. 49 years data on area, production and yield for the respective crops under each state of the region are presented at the end. In this book, in every decadal comparison the interstate disparity, the region as a whole and at national level are well discussed for each analysis. At the end policy suggestion are also included in relation to foodgrain production in the region.

Contents Preface 1 Accounting an introduction 2 Primary books journal 3 Secondary book ledger 4 Cash book 5 Bank reconciliation statement 6 Trial balance 7 Depreciation 8 Final account 9 Balance sheet with adjustments entries 10 Departmental accounting 11 Uniform system of accounting 12 Hotel budgeting 13 Internal control 14 Basic requirement for hotel accounting 15 Internal audit 16 Mechanixed accounting 17 Tally Annexures Glossary  Bibliography Index  The objective of writing this book for the students fraternity of Hotel Management Study is to acquaint them with the knowledge and relevance of accounts bookkeeping and finance applicable in the hotel and hospitality industry being a commercial service organisationWith this objective in mind I have with all my best efforts compiled this book The purpose is to help the students understand the accounting system information and how this information is utilized by the users to make better and valid decisions I have tried my best to write in simple English so that the students can understand and inculcate interest of this subject in depth for their future managerial growth In order to make the study easier the book has been divided into various sections and each chapter has been formatted judiciously comprising ofObjectives to be achieved at the end of studyThe text and its related numericals in the prescribed formats for practical applicationsQuestion and answers for self study and evaluationCase studies wherever requiredThe aim of this book is to cover the basics and advance knowledge of bookkeeping and accounts necessary for those involved in carrying out hotel accounting operation in the hotels In addition the book will also enrich and educate the operations managers about the financial discipline they have to comply with in day to day operations jacket 354 pp.