Department Of Youth Services And Sports-DYSAS has published Bids Are Invited For Item Title Practical Cookery By Victor Cesrani Food Science & Nutrition By Sunetra Rodey Theory Of Cookery By Krishna Arora Soups By Carolei Herbs Spices & Flavourings By Tom Stobart Larrousse Gastronomique By Hamlyn Hotel Law . Submission Date for this Tender is 05-01-2022. Crockery Item Tenders in Srinagar Jammu And Kashmir. Bidders can get complete Tender details and download the document.
Sr No | CorrigendumDate | Corrignedum | CorrigendumType | NewSubmissionDate |
1 | 31-Dec-2021 | 05-01-2022 |
Sl. No. | Item Title | Item Description |
1 | Practical Cookery by Victor Cesrani | Practical Cookery by Victor Cesrani |
2 | Food Science & Nutrition by Sunetra Rodey | Food Science & Nutrition by Sunetra Rodey |
3 | Theory of Cookery by Krishna Arora | Theory of Cookery by Krishna Arora |
4 | Soups by Carolei | Soups by Carolei |
5 | Herbs Spices & Flavourings by Tom Stobart | Herbs Spices & Flavourings by Tom Stobart |
6 | Larrousse Gastronomique by Hamlyn | Larrousse Gastronomique by Hamlyn |
7 | Hotel law by Amitabh | Hotel law by Amitabh |
8 | Dictionary of Travels & Tourism by Robert harris | Dictionary of Travels & Tourism by Robert harris |
9 | Food & Beverage service by Singrivelavan | Food & Beverage service by Singrivelavan |
10 | Handbook of Food Preparation by Jagmohan Singh | Handbook of Food Preparation by Jagmohan Singh |
11 | Theory of Bakery by Uttam k Singh | Theory of Bakery by Uttam k Singh |
12 | Food & Beverage service by Vijay Dhawan | Food & Beverage service by Vijay Dhawan |
13 | Modern Crockery Volume 1 by Thangam Philip | Modern Crockery Volume 1 by Thangam Philip |
14 | Modern Crockery Volume 2 by Thangam Philip | Modern Crockery Volume 2 by Thangam Philip |
15 | Text Book of Food Commodities by Mukherjee Parsanta | Text Book of Food Commodities by Mukherjee Parsanta |
16 | Hotel Housekeeping by Raghubalan | Hotel Housekeeping by Raghubalan |
17 | Food Costing by Amit Sarkar | Food Costing by Amit Sarkar |
18 | Business Communication bt Dr. Shailndra k Singh | Business Communication bt Dr. Shailndra k Singh |
19 | Elements of the Hotel Accounts by Rawat | Elements of the Hotel Accounts by Rawat |
20 | Food Beverage Management Cost Control by Jay Prakash | Food Beverage Management Cost Control by Jay Prakash |
21 | The Larder Chef by M.J Letto | The Larder Chef by M.J Letto |
22 | Banquet Managementby RK Arora | Banquet Managementby RK Arora |
23 | Cold Kitchen by RK Arora | Cold Kitchen by RK Arora |
24 | Cocktail Mocktail by RK Arora | Cocktail Mocktail by RK Arora |
25 | Food & Beverage Serviceby RK Arora | Food & Beverage Serviceby RK Arora |
26 | Food & Contamination by SN Mahendru | Food & Contamination by SN Mahendru |
27 | Napking Folding by RK Arora | Napking Folding by RK Arora |
28 | Food Preserevation by SN Mahendru | Food Preserevation by SN Mahendru |
29 | Hotel Industry & Tourism by Pragati | Hotel Industry & Tourism by Pragati |
30 | Milk & Milk Products by SN Mahendru | Milk & Milk Products by SN Mahendru |
31 | Food Safety by SN Mahendru | Food Safety by SN Mahendru |
32 | Education Personality Development by T Ramesh | Education Personality Development by T Ramesh |
33 | The Art of Letter Writing by Kleiser | The Art of Letter Writing by Kleiser |
34 | Personality Development by Manohar | Personality Development by Manohar |
35 | Spices & Condiments by Mahendru | Spices & Condiments by Mahendru |
36 | Hotel Accomadation by Chakravaorty | Hotel Accomadation by Chakravaorty |
37 | Soft Skills by S.R Singh | Soft Skills by S.R Singh |
38 | Food Hygiene & Sanitation by Rodany Sunetra | Food Hygiene & Sanitation by Rodany Sunetra |
39 | Kashmiri Wazwaan by Waza Sharies | Kashmiri Wazwaan by Waza Sharies |
40 | Oxford Dictionary by A.S Hornbi | Oxford Dictionary by A.S Hornbi |
41 | Cost and Financial MGMT for Hotels by J.P | Cost and Financial MGMT for Hotels by J.P |
42 | The Cook Book by Jil Norman | The Cook Book by Jil Norman |
43 | Feasts , Flavors & Fusion of India | Feasts , Flavors & Fusion of India |
44 | The Science of Good Cooking | The Science of Good Cooking |
45 | Professional Chef | Professional Chef |
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