LIST OF BOOKS ON HOTEL MANAGEMENT

S.NO: AUTHOR
1. 2. 3. 4. 5. 7. 8. 9. 10. 12. 13. 14. 15. 16. 17. 19. 21. 22. 23. 27. 29. 30. 32. 33. 35. Abbott, P Amendola, J Baker, Sue Bickel, W Bittman, M Boston Briggs, R C.I.A Carroll, C.M Cousins, J Dahmer, S.J Davis, B Dix, C Domine, A Escoffier Gee, G.E Heiss, M.L Hertzmann, P Hill Jones, T Kline, S.H Kotas, R Larousse Leto, M.J Mason, P

TITLE
FRONT OFFICE: Procedures, Social Skills, Yield and Management The Bakers Manual Principle of Hotel Front Office Operations Herings Dictionary of Classical and Modern Cookery How to Cook Everything: VEGETARIAN COOKING Mr. Boston Official Bartenders Guide Food Purchasing and Preparation In The Hands Of A Chef: The Professional Chefs Guide to Essential Kitchen Tools Leadership Lessons From A Chef Food and Beverage Management Restaurant Service Basics FOOD AND BEVERAGE MANAGEMENT Front Office Operations The Ultimate Guide to Spirits & Cocktails Escoffier: The Complete Guide to the Art of Modern Cookery Calculations for Hospitality & Catering THE STORY OF TEA: A Cultural History & Drinking Guide KNIFE SKILLS ILLUSTRATED: A Users Manual The Contemporary Encyclopedia of Herbs & Spices Culinary Calculations Hotel Front Office Simulation- A Workbook & Software Package Management Accounting for Hospitality and Tourism LAROUSSE COCKTAILS The Larder Chef TOURISM: Impacts, Planning and Management

PRICE
225.00 1957.55 295.00 450.00 732.55 685.47 1786.88 1143.97 1375.52 275.00 1604.77 350.00 225.00 2290.23 950.00 928.84 1490.14 1373.22 2060.98 1467.22 2659.33 350.00 1430.08 400.00 2198.53

36. 37. 42. 43. 45. 46. 47. 48. 50. 51. 52. 53.

McGee, H McVety, P.J Riely, E Schmidt, A Todiwala, C Wagen. L Wallace, C Yau, C Werle, L Jacob, M.J Raworth, J Texido, A

McGee On Food & Cooking: An Encyclopedia of Kitchen Science, History and Culture Fundamentals of Menu Planning The Chefs Companion: A Culinary Dictionary Chefs Book of Formulas, Yields & Sizes International Cuisine: INDIA Event Management: For Tourism, Cultural, Business & Sporting Events The Professional Personal Chef International Cuisine: CHINA

2145.12 2751.03 1143.97 2980.28 1214.85 225.00 2227.88 1214.85

42608.26 PRICE

S.NO: AUTHOR

TITLE
INGREDIENTS Fruit & Vegetable Carving Creating Flower Displays GARNISHING MADE EASY (Book & Kit): includes- The all colour Garnishing Made Easy book; 1 peel stripper; 5 pastry polybags; 4 metal tips for pastry bags; 1 double-headed melon baler; 1 2 plain biscuit cutter; 1 2 scalloped biscuit cutter. Peter Collins International Dictionary of FOOD & COOKING LET THE FLAMES BEGIN: Tips, Techniques & Recipes for Real Live Fire Cooking Lighthearted Gourmet: Recipes for Lighter, Healthier Dinners (with Music CD) Italian Intermezzo: Recipes by Celebrated Italian Chefs (with Music CD) BISTRO: Favorite Parisian Bistro Recipes Hotel and Motel Management and Operations (Original Price $.93.00) Tourism, Technology and Competitive Strategies Auguste Escoffiers Ma Cuisine A Taste Of The Far East Madhur Jaffreys Ultimate Curry Bible The Table Decoration Book: How to create the perfect table setting for every occasion Sue Lawrences BOOK OF BAKING The Concise Larrousse Gastronomique

2290.23 593.76 571.32 995.00

55. 56. 57. 58. 59. 60. 61. 62. 64. 65. 66. 67. 68.

Sinclair, C Schlesinger OConnor, M OConnor, S OConnor, S Gray Poon, A Escoffier Jaffrey, M Jaffrey, M Westland, P Lawrence, S Larousse

1787.60 823.02 1295.00 1295.00 1295.00 2295.00 1966.36 1214.85 1430.08 1787.60 928.84 1430.08 1787.60

69. 70. 71. 73. 74. 75. 76. 77. 78. 79. 80. 82. 83. 84. 85. 86. 87. 88. 89. 91. 92. 93. 94. 95. 96. 97. 98.

Hamlyn Ramade, F Domine, A Gasnier, V Larousse Walton, S Edwards, G Bohrmann, P Hamlyn Verhoef, B Walton, S Donovan, J Lewis, S Callec, C Harrisson, J Clements, C Garland, S Owen, S Taylor, T.H Lamkin, S Atkinson, C -------------------------------------------

Hamlyns The Complete Cook: 400 Ingredients Explained, 100 Tools & Utensils, 1000 Delicious Recipes and 50 Basic Techniques The World of CAVIAR WINE DRINKS: Enjoying, choosing, storing, serving & appreciating Wines, Beers, Cocktails, Spirits, Aperitifs, Liqueurs & Ciders Larousse Encyclopedia of Wine The Bartenders Companion to 750 COCKTAILS The Dictionary of Drink The Bartenders Guide The Cocktail Book The Complete Encyclopedia of Beer The Ultimate Encyclopedia of Wine, Beer, Spirits & Liqueurs The Big Book of Chocolate THE BREAD BOOK: The Definitive Guide To Making Bread By Hand or Machine The Complete Encyclopedia of Cheese MEAT: Beef, Veal, Pork, Lamb, Venison, Game, Poultry, Fowl Gourmet SOUP Cookbook The Complete Book of HERBS & SPICES THE RICE BOOK: History, Culture & Recipes 50 More Dinners In A Dash: Sensational Three-Course Menus in 90 Minutes The Cake Decorators Motif Bible Practical Cooking THAI & CHINESE Quick and Easy Meals for the Vegetarian Quick and Easy Chinese & Oriental Cooking Quick and Easy Fitness Food Quick and Easy Low Cholesterol Recipes Quick and Easy Desserts Quick and Easy Chicken Dishes

714.32 1295.00 3207.24 2292.53 1787.60 995.00 1286.36 928.84 1214.85 928.84 995.00 928.84 1071.84 928.84 1189.82 571.32 1429.36 714.32 1000.34 895.00 1295.00 395.00 395.00 395.00 395.00 395.00 395.00

99. 100. 101. 102. 103. 104. 106. 107. 108. 109. 110. 111. 112. 113. 114. 115. 116. 117. 118. 119. 120. 121. 122. 123. 124. 125. 126. 127. 128.

--------------------------------------------------------DSouza, M Kainthola, P Puri, Manohar Puri, Manohar Pruthi, R.K Negi, J Negi, J Chakravarti,B.K Chakravarti,B.K Chakravarti,B.K Kumar, R.B Singh, S.R Chakravarti,B.K Arora, R.K Mahindru, S.N Arora, R.K Mohanty, P Chakravarti,B.K Chakravarti,B.K Garg, N.K Ahmed, M.N

Finger foods and Antipasto Appetizing Hors d Oeuvres Marvelous Meat Italian Al Dente Red Hot Gourmet Salads Hot and Cold CULINARIA Of Hungary South East Asian Specialties Food and Beverage Services Principles of Hotel Management Tourism and Hotel Industry Tourism Management Ecotourism Mountain Tourism and Healthy Life INDIA- TOURISM: Status, Growth & Development A Technical Guide to Hotel Operation (Hindi) BAR: Management and Control Concept of Front Office Management Coastal Tourism and Environment Event Management Five Star Cuisine Food and Beverage Laws Food Preservation and Irradiation Food Service and Catering Management Hotel Industry and Tourism In India Hotel Management House-Keeping Management In Hotels Tourism and Economic Development Food Science and Nutrition

395.00 395.00 395.00 395.00 395.00 395.00 2060.98 2060.98 800.00 950.00 900.00 725.00 550.00 1000.00 450.00 600.00 395.00 695.00 600.00 695.00 595.00 695.00 495.00 695.00 595.00 695.00 795.00 300.00 600.00

129. 130. 131. 132. 133. 134. 135. 136. 137. 138. 139. 140. 141. 142. 143. 144. 145. 146. 147. 148. 149. 150. 151. 152. 153. 154. 155. 156. 157.

David, J Gill, P.S Khan, M.A Khan, M.A Sudan. A.S. Sudan. A.S. Sudan. A.S. Sudan. A.S. Sudan. A.S. Sudan. A.S. Mangal, R Aggarwal, R. Aggarwal, R Sharma, V.K Singh, G Sharma, R Triveni, P Nigam, S.C Sethi, P Negi, J Sharma, J.K Negi, J Negi, J Singh, R Negi, J Singh, P.K Sharma, J.K Sharma, S.P Sharma, J.K

Textbook of Hotel Management Tourism and Hotel Management Tourism Marketing Front Office Hotel Management Food Service Operations Food and Beverage Management Hospitality Marketing Restaurant Management Housekeeping Management Fundamentals of Indian Cooking: Theory & Practice Hotel Front Office: Systems & Procedures Financial Management In Hotels A Guide to WINE Tasting and Technology Global Aviation and Hospitality Management Textiles and Their Care Food Preservation Dictionary of Tourism Dictionary of Travel and Tourism Air Travel Ticketing and Fare Construction Contemporary Tourism and Travel Industry Food and Beverage: Management & Cost Control Grading and Classification of Hotels, Tourism Resorts & Restaurants Hotel Accounting: Systems and Services Management Hotels, Resorts and Restaurants: Planning, Designing and Construction HRM in Hotel and Tourism Industry Tourism and Development: Design for Ecological Sustainability Tourism and Environment: Concepts, Principles & Approaches Tourism Planning and Development: A New Perspective

750.00 550.00 600.00 600.00 700.00 750.00 700.00 900.00 700.00 750.00 400.00 500.00 725.00 525.00 725.00 750.00 850.00 600.00 500.00 995.00 650.00 795.00 695.00 695.00 495.00 900.00 650.00 850.00 995.00

158. 159. 160. 161. 162. 163. 164. 165. 166. 167. 168. 169. 170. 171. 172. 173. 174. 175. 176. 177. 178. 179. 180. 181. 182. 183. 184. 185.

Sharma, J.K Negi, J Krishan, J.K Krishan, J.K George, B.P Kathuria, A Kathuria, A Kathuria, A Rastogi, M Rastogi, M Bal, P.K Chaturvedi Bhatnagar, P Bhatnagar, P Bhatnagar, P DSouza, J Fuller, J Jaffrey, M Telford, A

Tourism Product and Services: Development Strategy and Management Options Tourist Guide and Tour Operation: Planning and Organizing Dictionary of Food and Beverages Dictionary of Tourism Advancements in Tourism Theory & Practice: Perspectives from India Front Office Hotel Accounting Hotel Marketing Textile and Laundry Industrial Laundry A Text Book of Hospitality, Tourism and Aviation Hotel Management: Current Issues and Practices Catering and Financial Management Hotel Industry and Housekeeping Management Food and Beverage Management Handbook of Food Science, Catering Technology & Kitchen Management

800.00 750.00 450.00 450.00 750.00 825.00 825.00 825.00 950.00 750.00 850.00 800.00 595.00 995.00 595.00 1795.00 325.00 495.00 250.00 895.00 575.00 250.00 464.78 464.78 543.43 543.43 199.00 199.00

S.NO: AUTHOR

TITLE
THE WAITER Madhur Jaffreys Flavours Of India THE KITCHEN HAND: A Miscellany of Kitchen Wisdom PROFESSIONAL CHEF: The Art of Fine Cooking Check-In Check-Out Fundamentals of Food Production Hotel, Hostel and Hospital Housekeeping Food and Beverage Service Theory of Catering Practical Cookery Hotel Housekeeping Training Manual Hotel Front Office Training Manual

Saraswat, A Vallen, G.K Tuli, K.K

Branson Lillicrap Kinton Kinton Andrews Andrews

186. 187. 188. 189. 190. 191. 192. 193. 194. 195. 196. 197. 198. 199. 200. 201. 202. 203. 204. 205. 206. 207. 208. 209. 210. 211. 212. 213. 214.

Andrews George, B Singh, M Mann, J Roday, S Raghubalan, Dodgshun, G Ranganna Frazier, W Srilakshmi Srilakshmi Sethi Mudambi Mudambi Dharmaraj, E Sheela, A.M. Roday, S Arora Bhatnagar Mauger ----Rai, Ranjit Negi, J Negi, J Sohota, K Chefs of Mauraya Bergerson, S Kumar, D Bakhru, H.K

Food & Beverage Service Training Manual Food & Beverage Service and Management HOUSEKEEPING:: Operations, Design & Management Essentials of Human Nutrition Food Science & Nutrition Hotel Housekeeping- Operations & Management (with DVD) COOKERY for the Hospitality Industry Handbook of Analysis & Quality Control For Fruit and Vegetable Products Food Microbiology Food Science Dietetics Catering Management Food Science Fundamentals of Food and Nutrition Food and Hotel Legislations and Policies Economics Of Hotel Management Food Hygiene & Sanitation Theory of Catering Front Office Management Course de Lange la Civilization Francaes French Made Easy TANDOOR Financial & Cost Control Techniques in Hotel & Catering Industry Hotels For Tourism Development Economic Planning And Financial Management Creative Carving of Fruits & Vegetables The Indian Menu Planner Street Food of India Kebabs, Chutneys and Breads Indian Spices & Condiments as Natural Healers

199.00 395.00 395.00 395.00 265.00 395.00 450.00 650.00 295.00 225.00 225.00 220.00 165.00 215.00 120.00 135.00 250.00 167.90 279.90 125.00 225.00 1295.00 650.00 550.00 395.00 575.00 995.00 350.00 150.00

215. 216. 217. 218. 219. 220. 221. 222. 223. 224. 225. 226. 227. 228. 229. 230. 231. 232. 233. 234. 235. 236. 237. 238. 239. 240. 241. 242. 243.

Matzen, T Lemaire, C Erdosh, G Coltman, M.M Cooper, B Panjabi, C Rathore, A.S Cerdon, B Bhatnagar, S Fennell, D.A Fennell, D.A Fyall, A Padmanabhan Dick Ellis Steabben Gordon Harris Cullen Magris Wearne Baker Wagen Wagen Wagen Rastogi, A.P Aggarwal, D.K Singh, R.K Malik, S

Start & Run A Coffee Shop Start & Run A Event Planning Business Start & Run A Profitable Catering Business Start & Run A Profitable Restaurant Start & Run A Successful Restaurant 50 Great Curries Of India The Complete INDIAN Wine Guide Aphrodisiac Cuisine DASTARKHWAN-E-AWADH Codes of Ethics In Tourism Tourism Ethics Tourism Marketing: A Collaborative Approach Southern Spice: Delicious Vegetarian Recipes from South India Accounting for Hospitality Industry: Book Bar Attendants Handbook Bartenders Guide to Cocktails The Complete Restaurant Management Guide Dictionary of Travel, Tourism & Hospitality Terms The Food & Beverage Manager Food & Beverage Studies Hospitality Marketing Internal Control & Fraud Prevention in Hospitality Operations. Professional Hospitality: An Introduction Professional Hospitality: Core Competencies Supervision & Leadership Air Travel Ticketing and Fare Construction Banquet Management and Room Division Bar and Beverage Management Basics Of Baking

250.00 295.00 295.00 295.00 295.00 495.00 295.00 295.00 395.00 395.00 495.00 495.00 295.00 225.00 395.00 695.00 695.00 295.00 295.00 295.00 595.00 395.00 295.00 395.00 295.00 600.00 600.00 650.00

244. 245. 246. 247. 248. 249. 250. 251. 252. 253. 254. 255. 256. 257. 258. 259. 260. 261. 262. 263. 264. 265. 266. 267. 268. 269. 270. 271. 272.

Ghosh, S Sharma, D.D Rawat, G.S Singh, R.K Singh, D.K Negi, J Singh, D.K Singh, D.K Srivastava, V.K Chakravarti, B.K Chakravarti, B.K Singh, R.K Singh, R.K Talukdar, A Talukdar, A Negi, J Singh, R.K Singh, S.K Bagchi, S.N Yadav, M Parimalam, P Singh, D,K Aggarwal, D.K Rastogi, A.P Jaworski, A Newsome, D Boniface, P Hal, C.M Scott, N

CHECK-IN CHECK-OUT COLD KITCHEN: A Guide to Gar de Manger Elements of Hotel Accountancy Events Management Financial Management In Hotels Food & Beverage Law: Food Safety and Hygiene Food Presentation Hospitality Sales and Marketing Hotel Accommodation: Operation & Management Managing Restaurant and Bar Business Modern Professional Cookery NAPKIN FOLDING Organisation of Housekeeping Management Parlez a l Hotel (French Textbook) Parlez a l Hotel Part II (French Textbook) Project Report Preparation: Hospitality Management and Tourism Development Safety and Security in Hotels and Restaurants Theory of Cookery: A Textbook Textbook of Food and Beverage Service Textbook of Hotel Front Office: Management & Operations A Textbook of Interior Decoration Textbook of Tourism Textile and Laundry in Hotel Industry Travel Agency Operations Discourse, Communication and Tourism Wildlife Tourism Dynamic Tourism Lake Tourism: An Integrated Approach to Lacustrine Tourism System Network Analysis and Tourism: From Theory to Practice

650.00 500.00 650.00 250.00 650.00 650.00 475.00 250.00 650.00 350.00 650.00 220.00 500.00 650.00 90.00 120.00 650.00 380.00 470.00 475.00 300.00 495.00 280.00 650.00 650.00 595.00 595.00 595.00 595.00

273. 274.

Smith, M.K Jack, G

Cultural Tourism In A Changing World Tourism and Intercultural Exchange TOTAL LESS 25%
0.00

495.00 495.00
190343.00

47585.75
142757.25