Maharashtra Tourism Development Corporation Limited has published Tender For Request For Proposal For Procurement Of Digital Whiteboard , Projector And Other It Equipment For Maharashtra Institute Of Hotel Management And Catering Technologycollege. Submission Date for this Tender is 05-07-2023. Computer Peripheral Tenders in solapur Maharashtra. Bidders can get complete Tender details and download the document.
Sl. No. | Item Description |
1 | Samsung/LG/Pepolelink/Newline 98 inch 3 Years onsite Extend Warranty(after end of the standard warranty provided by OEM) |
2 | Epson / Benq Projector |
3 | Motorised Projection Screen Bluechip 5 Make: Milan Model – HG 6.8 / Logic |
4 | Amendt L.J. 400 SENSATIONAL COOKIES |
5 | Singh, Y A CULINARY TOUR OF INDIA |
6 | Yadav, M A Professional Guide to Room Division Operations |
7 | Jaffrey, M A TASTE OF INDIA |
8 | Dick, G ACCOUNTING FOR THE HOSPITALITY INDUSTRY |
9 | Rastogi, A.P Air Travel Ticketing and Fare Construction |
10 | Chefs of Oberoi ASIAN MENU PLANNER |
11 | Upadhyay G. Aspects of Hotel Housekeeping |
12 | Singh, R.K ATITHI DEVO BHAVA |
13 | Mangal. R Bakery & Patisserie (Bilingual) |
14 | Rees N BAKING UNPLUGGED |
15 | Aggarwal, D.K Banquet Management and Room Division |
16 | Singh, R.K Bar and Beverage Management |
17 | Hamlyn BARBECUES: Over 80 Recipes for Alfresco Eating |
18 | Dubey, S.C BASIC BAKING |
19 | Malik, S Basics Of Baking |
20 | Ghosh, S.G Basics Of Hotel Housekeeping Operations |
21 | Baljekar, M BEST EVER INDIAN COOK BOOK |
22 | Singh, B Bhawanee"s Delectable Multi-Cuisine Cookbook |
23 | Singh, S Business Communication |
24 | Mattel, B/CIA CATERING: A Guide to Managing a Successful Business Operation |
25 | Ghosh, S CHECK-IN CHECK-OUT |
26 | Vallen, G.K CHECK-IN CHECK-OUT: Manging Hotel Operations 10th ed |
27 | Hamlyn CHICKEN : 70 Of Best Recipes |
28 | CLASSIC & CONTEMPORARY COCKTAILS |
29 | Sharma, D.D COLD KITCHEN: A Guide to Gar de Manger |
30 | Soni, G Consumer Protection in Hospitality, Travel and Tourism |
31 | Dubey, K.G Cookery Kay Sidhant (Hindi) |
32 | Kotler P CORPORATE SOCIAL RESPONSIBBILITY: Doing the Most Good for Your Company and Your Cause. |
33 | Schlotter, K CULINARIA CHINA |
34 | CULINARIA GREECE: Greek Specialties |
35 | Agarwal, N Culinary and Hospitality Glossery |
36 | Blocker, L Culinary Math, 4th Edition |
37 | Mangal. R Culinary Terms (A - Z) |
38 | Colleen Taylor Sen Curry A Global History |
39 | Hamlyn DESSERTS |
40 | Harris DICTIONARY OF TRAVEL TOURISM & HOSPITALITY TERMS |
41 | Difford, S DIFFORD"S ENCYCLOPEDIA OF COCKTAILS |
42 | Strianese, A.J DINING ROOM AND BANQUET MANAGEMENT |
43 | Singh, D.K Economics of Hotel and Hospitality Management |
44 | Rawat, G.S,Neeraj Elements of Hotel Accountancy |
45 | Mr. D.K Singh Environmental And Facilities Planning In Hotel Industry |
46 | Alex Genadinik EVENT PLANNING : Management & marketing For Successful Events. |
47 | Singh, R.K Events Management |
48 | Saxena Sanjeev FAQ"s Front Office |
49 | Dubey, K.G FAQ"s in Food Production |
50 | Singh, D.K Financial Management In Hotels |
51 | Dahiya, A Flavours of India: CHUTNEYS 66 |
52 | Dahiya, A Flavours of India: PARATHAS 67 |
53 | Dahiya, A Flavours of India: RAITAS 65 |
54 | Pal, A.K Flight Catering |
55 | Negi, J Food & Beverage Law: Food Safety and Hygiene |
56 | Sharma, S.K Food & Beverage Service Foundation |
57 | Mangal. R Food & Beverage Service Operations |
58 | Andrews FOOD & BEVERAGE SERVICE: A TRAINING MANUAL |
59 | Jay Prakash Kant Food & Beverage: Management & Cost Control |
60 | Davis, B Food and Beverage Management 6th ed |
61 | Singaravelavan, R FOOD AND BEVERAGE SERVICE |
62 | Mangal. R Food and Beverage Service (Bilingual) |
63 | Cousins, J Food and Beverage Service, 10th Edition |
64 | Bansal, T FOOD AND BEVERAGE: Management & Operations |
65 | SARKAR A Food Costing |
66 | Singh, D.K Food Presentation |
67 | Kumar, V Food Production Management |
68 | Bali, P.S FOOD PRODUCTION OPERATIONS (3rd Ed.) |
69 | Mangal. R Food Production Theory (Bilingual) |
70 | Soni, G Food Production: Operation and Management (Vol. I) |
71 | Soni, G Food Production: Operation and Management (Vol. II) |
72 | Kumar, S Food Service Facilities |
73 | Traster, D Foundations of Menu Planning 2nd ed |
74 | Singh, R.K Front Office Management |
75 | BHATNAGAR S.K. FRONT OFFICE MANAGEMENT |
76 | Deveau, P.M FRONT OFFICE MANAGEMENT AND OPERATIONS |
77 | Abbott, P FRONT OFFICE: Procedures, Social Skills, Yield & Management |
78 | Alok Kumar FUNDAMENTALS OF FOOD HYGIENE, SAFETY AND QUALITY |
79 | NEELENDRA S. Fundamentals Of Hospitality |
80 | Biswas, S Fundamentals of Lodging and Food Service Industry |
81 | Prof. Charles Spence GASTRO PHYSICS |
82 | Singh, R.K Guest Management |
83 | Alok Kumar HACCP APPLICATIONS AND CHALLENGES |
84 | Tesone Pizam Handbook of Hospitality Human Resources Management |
85 | Olsen, Zhao & Pizam Handbook of Hospitality Strategic Management |
86 | Dr. Pankaj Sharma Handbook of Research on Global Hospitality and Tourism |
87 | Nikita Tomar Health and Wellness Tourism: Spas and Hotsprings in Aspects of Tourism |
88 | Jens Eggers History of Wines |
89 | Briggs, M HONEY |
90 | Pant, Y/ Rana, V Hospitality Business Strategic Management |
91 | Richard E. McKellar Hospitality Dictionary |
92 | Kant Jai Prakash HOSPITALITY FINANCIAL MANAGEMENT |
93 | Kant Jai Prakash HOSPITALITY FRONT OFFICE & REVENUE MANAGEMENT |
94 | Pant, Y/ Joshi, B Hospitality HRM |
95 | Agarwal, N Hospitality Information System |
96 | Prateek Agrawal Hospitality marketing management |
97 | Singh, D.K Hospitality Sales and Marketing |
98 | Kant Jai Prakash HOSPITALITY STRATEGIC MANAGEMENT |
99 | JAIN V. Hospitality Supervision |
100 | Dr. Pankaj Sharma Hotel Accommodation Management |
101 | Srivastava, V.K Hotel Accommodation: Operation & Management |
102 | Kant Jai Prakash Hotel Account Financial and Food & Beverage Management |
103 | Bansal T. Hotel Engineering |
104 | Tewari HOTEL FRONT OFFICE |
105 | Bardi JAMES A. HOTEL FRONT OFFICE MANAGEMENT |
106 | Aggarwal, N Hotel Front Office Management: A Contextual Approach |
107 | Ghosh, S Hotel Front Office Training Manual |
108 | Neeraj Aggarwal Hotel Front Office: Operations and Management |
109 | Saraswati, A.K Hotel Front Office: Operations, Accounting & Management |
110 | Andrews, S HOTEL HOUSEKEEPING- A Training Manual |
111 | RaghuBALAN G. Hotel Housekeeping Operations and Management |
112 | Kant, J.P/Agarwal,S HOTEL HOUSEKEEPING: Operations & Management |
113 | Kant Jai Prakash Hotel Law |
114 | Dr. Jaswant Singh Hotel Law: Transactions, Management and Franchising |
115 | Deshmukh S. Hotel Maintenance:Security, Safety And First Aid |
116 | Singh, R.K Hotel Management |
117 | Upadhyay G. Hotel Management |
118 | Rutherford, D HOTEL MANAGEMENT AND OPERATIONS |
119 | Dr. Pankaj Sharma Hotel Management and Operations |
120 | Dr. Pankaj Sharma Hotel Management: Marketing, Sales and Accounting |
121 | Hayes, D.K Hotel Operations Management |
122 | Rastogi, A.P Hotel Organisation and The Front Office Management |
123 | Ghosh, S.G/ Lingwal, Hotel Reception |
124 | Robert H. Browning Hotel Revenue Management: From Theory to Practice |
125 | Mehrotra R, Kumar S Housekeeping For All (Bilingual) |
126 | Casado M HOUSEKEEPING MANAGEMENT |
127 | Aggarwal, D.K Housekeeping Management |
128 | Ganguli, P Housekeeping Management in Hotel and Service Industry |
129 | Figoni, P HOW BAKING WORKS: Exploring the Fundamentals of Baking Science |
130 | Dr. Pankaj Sharma Human Resource Management in the Hotel Industry |
131 | Dubey, K.G Hunar Se Rozgar- Food & Beverage Services (Hindi) |
132 | Dubey, K.G Hunar Se Rozgar- Food Production (English) |
133 | KERNAIL SINGH Hygiene And Sanitation Management In Hospitality Industry |
134 | INDIAN VEGETARIAN MENU PLANNER |
135 | Werle, L INGREDIENTS |
136 | Bocuse, P Institut Paul Bocuse Gastronomique |
137 | Bali, P.S INTERNATIONAL CUISINE & FOOD PRODUCTION MANAGEMENT |
138 | Yau, C INTERNATIONAL CUISINE- CHINA |
139 | Hara, R INTERNATIONAL CUISINE- JAPAN |
140 | Dr. Khushboo Sharma International Tourism and Hospitality in the Digital Age |
141 | Negi M INTRODUCTION TO BAR AND BEVERAGES |
142 | Aggarwal, N Introduction to Corporate Housekeeping Management |
143 | Nayak, S.S Introduction To Hospitality Industry |
144 | Prof. Bagri, S.C Introduction To Hospitality Industry: A Textbook |
145 | Dubey, K.G KHANSAAMA: Prarambhik Kaushal Vikas (Hindi) |
146 | Aggarwal, D.K Kitchen Equipment and Design |
147 | Amit Vohra Kitchen Maths |
148 | Dubey, K.G KITCHEN OPERATIONS: Elementary Skill Development |
149 | Larousse LAROUSSE GASTRONOMIQUE |
150 | Larousse LAROUSSE ON COOKING |
151 | Larousse LAROUSSE ON PASTRY |
152 | Larousse LAROUSSE WINE |
153 | Hamlyn LOW FAT |
154 | Quinn, L.S LUCINDA"S RUSTIC ITALIAN KITCHEN |
155 | Escoffier.A Ma Cuisine |
156 | Kotschevar, L.H MANAGEMENT BY MENU |
157 | Chakravarti, B.K Managing Restaurant and Bar Business |
158 | Krish Ashok Masala Lab: The Science of Indian Cooking |
159 | Agarwal, N/K. Satyam MCQ"s IN FOOD & BEVERAGE SERVICE |
160 | Agarwal, N/K. Satyam MCQ"s IN FOOD PRODUCTION |
161 | Agarwal, N/K. Satyam MCQ"s IN FRONT OFFICE |
162 | Agarwal, N/K. Satyam MCQ"s IN HOUSEKEEPING |
163 | Majumdar, S MEAT |
164 | Dr. Sanjay Nibhoria Medical Tourism Industry |
165 | Fenich, G.G Meetings, Expositions, Events and Conventions |
166 | Dixit, A Methods of Communication |
167 | Garlough, R MODERN GARDE MANGER: A Global Perspective |
168 | Chakravarti, B.K Modern Professional Cookery |
169 | JOHN FULLER MODERN RESTAURANT SERVICE: A Manual For Students And Practitioners |
170 | Singh, R.K Modern Trends in Hospitality Industry |
171 | Prof. (CHEF) Subhadip Majumdar MOLECULAR GASTRONOMY |
172 | Herve This Molecular Gastronomy: Exploring the Science of Flavor |
173 | Singh, R.K NAPKIN FOLDING |
174 | Labensky, S ON BAKING: A Textbook of Baking and Pastry Fundamentals 3rd ed |
175 | Labensky, S ON COOKING: A Textbook of Culinary Fundamentals 6th ed |
176 | Singh, R.K Organisation of Housekeeping Management |
177 | Talukdar, A Parlez a l’ Hotel – Part II (French Textbook) |
178 | Talukdar, A Parlez a l’ Hotel (French Textbook) |
179 | Hamlyn PASTA |
180 | Aggarwal, N Personality and Body Language |
181 | Sinclair, C PETER COLLINS INTERNATIONAL DICTIONARY OF FOOD AND COOKING |
182 | Foskett, D PRACTICAL COOKERY: For Level 2 Commis Chef Apprentices and NVQS |
183 | SUJIT D &.JULKA S. Principles Of Hotel Management |
184 | Gisslen W PROFESSIONAL BAKING 6th Edition |
185 | Gisslen W PROFESSIONAL COOKING 8th Edition |
186 | Wagen, L PROFESSIONAL HOSPITALITY: An Introduction |
187 | Wagen, L PROFESSIONAL HOSPITALITY: Core Competencies |
188 | Jones, T.J.A PROFESSIONAL MANAGEMENT OF HOUSEKEEING OPERATIONS |
189 | Barker, C PROFESSIONAL PATISSERIE: For Levels 2 & 3 and Professional Chefs |
190 | Negi, J Project Report Preparation: Hospitality Management and Tourism Development |
191 | Dixit, S Promises & Perils in Hospitality and Tourism Management |
192 | Bhupesh K & Aswal A Promotion and Advertising of Leisur Activities for Sustainability of Hospitality (PALASH) |
193 | P.K.Gupta, Dr. Hema Verma Purchasing and Materials Management for the Hospitality Industry |
194 | Feinstein, A.H Purchasing for Chefs: A Concise Guide |
195 | Mittal, V PURE AND SIMPLE: Homemade Indian Vegetarian Cuisine |
196 | Rapidex Rapidex Cookery Course |
197 | C.I.A REMARKABLE SERVICE |
198 | Vajpai, G.N/ Tariyal, A Research Methodology and Statistics for Hospitality Students |
199 | Nehra, N.S RESEARCH METHODOLOGY: Hospitality & Business Management Perspective |
200 | Verma M.P. Research Process in hospitality & Tourism |
201 | Gupta, V.K Restaurant Management |
202 | Kant, J.P & Manish Sharma RESTAURANT SERVICE BASICS |
203 | Martin A Restaurant Service Skills: Training Book |
204 | Singh, R.K Safety and Security in Hotels and Restaurants |
205 | Chef Anand Mittal Simply Cooking: Practicals |
206 | Hamlyn SOUPS: Over 80 Delicious Recipes for any Occasion |
207 | Misra Pankaj STEP-BY-STEP MEXICAN CUSINE |
208 | Colleer, M SUCCESS IN PRINCIPLES OF CATERING |
209 | Wagen, L SUPERVISION AND LEADERSHIP |
210 | Rai, R TANDOOR: The Great Indian Barbeque |
211 | Nyheim, P.D Technology Strategies for the Hospitality Industry 3rd ed |
212 | Bagchi, S.N TEXT BOOK OF FOOD AND BEVERAGE SERVICE |
213 | Mukherjee, P Text Book of Food Commodities |
214 | Sharma, S Textbook of Computer’s for Hotel Management |
215 | Yadav, M Textbook of Food & Beverage Services (With Training Manual) |
216 | Prasanta Mukherjee Textbook of Food and Beverage Service and Management |
217 | Majumdar, S Textbook of Food Production: Basic Training Kitchen (BTK) |
218 | Prasanta Mukherjee TEXTBOOK OF FOOD SCIENCE, NUTRITION AND SAFETY |
219 | Srivastava, N Textbook of Hotel Communication |
220 | Gupta, R.C Textbook of Hotel Engineering |
221 | Yadav, M Textbook of Hotel Front Office: Management & Operations |
222 | Yadav, M Textbook of Hotel Front Office: Management & Operations (With Training Manual) |
223 | Singh, D,K Textbook of Tourism |
224 | Aggarwal, D.K Textile and Laundry in Hotel Industry |
225 | Susannah Blake THE 5 A DAY MENU PLANNER |
226 | Chef Bonophool Banerjee The Art of Teaching for the Hospitality Educators |
227 | Walton, S THE BARTENDER"S COMPANION TO 750 COCKTAILS |
228 | WilEY THE CHEF"S ACADEMY PROFESSIONAL COOKING |
229 | Majumdar, S The Chronicla Khana : Research Book on Food History |
230 | Broom, D THE COMPLETE BARTENDER"S GUIDE |
231 | Lipinski, B THE COMPLETE BEVERAGE DICTIONARY |
232 | Lipinski D & Brown J THE COMPLETE BEVERAGE DICTIONARY |
233 | Wilson Thomas THE COMPLETE BOOK OF HERBS & SPICES |
234 | Gordon, R.T. THE COMPLETE RESTAURANT MANAGEMENT GUIDE |
235 | Larousse The Concise Larousse Gastronomique |
236 | Simpson, L THE DETOX KITCHEN BIBLE |
237 | Fallis, C THE ENCYCLOPEDIC ATLAS OF WINE (With CD Rom) |
238 | Escoffier, A THE ESCOFFIER COOKBOOK AND GUIDE TO THE FINE ART OF COOKERY FOR CONNOISSEURS, CHEFS, EPICURES |
239 | Marryam H. Reshii THE FLAVOUR OF SPICE |
240 | Cullen THE FOOD AND BEVERAGE MANAGER |
241 | Page, K THE FOOD LOVER"S GUIDE TO WINE |
242 | Yashbir Sharma THE FOOD OF PUNJAB :A Pictorial Tribute to World"s Finest Cuisine. |
243 | Jens Eggers The Geography of Wine |
244 | THE GOLDEN BOOK OF DESSERTS |
245 | THE GOLDEN BOOK OF DESSERTS |
246 | Mangal. R The Indian Culinary Repertory |
247 | FFI THE INTERCONTINENTAL KITCHEN |
248 | Leto, M.J THE LARDER CHEF: Food Preparation & Presentation |
249 | SENGUPTA P. & BID B. The Professional Housekeeper |
250 | Sanders, E.E The Professional Server: A Training Manual |
251 | Sharma, S The Professional Waiter |
252 | Agarwal, N.K. & Anirban The Super Immunity Kitchen |
253 | Foskett, D THE THEORY OF HOSPITALITY AND CATERING for LEVELS 3 and 4 |
254 | Magnier- Moreno, M THE ULTIMATE COOK"S MANUAL |
255 | Budhwar Meera THE ULTIMATE INDIAN COOKBOOK |
256 | Yadav, M The Waiter |
257 | Brown, G THE WAITERS HANDBOOK |
258 | Moor V THE WINE DINE DICTIONARY |
259 | ANDREW SMITH THE WINE POCKET BIBLE |
260 | Webb, T THE WORLD ATLAS OF BEER |
261 | Bali, P.S THEORY OF COOKERY |
262 | Arora THEORY OF COOKERY |
263 | PRANSHU ,S Theory Of Cookery : A Text Book |
264 | Agarwal, N Tourism and Cultural Heritage of India |
265 | PANDEY M. Tourism And Hospitality Industry |
266 | Gupta, S.K Tourism And Hospitality Industry |
267 | Dr. Sanjay Nibhoria Tourism Destination Marketing –A Tool for Destination Management |
268 | Negi, M.S Training Manual for Food and Beverage Services |
269 | Rastogi, A.P Travel Agency Operations |
270 | Ruwali, N.B/ Rana, V Understanding Hospitality Marketing |
271 | Aakash Verbal and Non-Verbal Communication |
272 | Wayne A. Gonzales Viticulture and Wine Quality |
273 | Domine A. WINE |
274 | Wayne A. Gonzales Wines and Winemaking |
275 | Singh, S Written Communication |
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