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Praveen Rathod

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INTRODUCTION TO COOKERY / BASIC INTRODUCTION OF COOKING
Dinning Etiquettes for Professionals and Development
Habits of Good Personality
Dry cooking method
Moist cooking method
Introduction of cooking
Cooking mixing methods
Indain vegetables
Cuts of Vegetable
Types of Licences required for opening hotel business
strategy process
Challenged faced by woman in entrepre....(send)
Appetizers
Convenience foods
Objective of intervation