All PPT Link to Download title Hunar se rozgar in f & b service theory manual Co operation to other department on hotel Upselling methods Checkout system Bell boys Bell desk Arrival & departure Career in tourism Careers in the hospitality industry Check out procedure Classification of hotels Club service facilities in hotels Concierge functions Concierge Definition of hospitality Effective complants handling Eva floor front office basic Functions of reservation &porters Grooming standards Group check in Guest check out How to hadle complaints How to write job descriptions Introduction to the hospitality industry Jobspecification Mail handling Mission statement Notes on duties of f.o staff Registration Reservation channels Reservation modes Reservation sources Reservation&room selling procedures Reservation Reservations Rooms all type Sections of front office department in hotels Skills of f.o Telephone techniques Time share Types of hotels Types of hotels Types of rack rates Types of reservation Types of tourism career path in hospitality Yield management Job interview attire slide show Food and bevarage sections in hotels G.d techniques Group discussion House keeping basics Importance of h.k deptt Improving communication Interview presentation1 Interview questions Interview questions Interview Interview preparation for_website_68141_72873 Interviewing skills Interviewing skills Interviewing powerselling Inventory of linen Laundry equipment notes Laundry location Laundry M.p tourism Manager skills ppt Moments of truth Motivation Opl Personal hygine Personality devolopment Ppt mtivation Ppt on managerial skills fish ppt Providing execeptional service Quality service delivery Quality service Research project on medical tourism Resources successful interviews Resume &interview Resume&interview preparation Room status Safety by h.k deptt Self introduction Service types Service Solving the mystique of interviewing Table setting Types of interview Uniforms Various tourism Wash cycle What towear state institute of hotel management , tilyar lake , rohtak News state institute of hotel management , tilyar lake , rohtak Body language introduction to hk_dept. Wines of port & spain 1 beer and beer service 2 wine service Alcoholic beverage Alcoholic beverages American whicky Armagnac Basic of wine Beer ok Beer1 Bitters Brandy Brandy2 Champagne Cocktail Cocktails Cognac Dine with wine Distillation English gin French wines Gin Gin Gin2 Irish whiskey Italain win Italy win (2) Ital y win Liqueur Liqueurs Eating market dynamics the leela kempinski gurgaon delhi ncr 3 deptt of hotels Advertisements INTRODUCTION OF HOSPITALITY INDUSTRY Banquet Banquets Bar operations Bar operatioon Basicskill Beverage service Body language new Body language Body language Breakfast ok Buffet C.v&interview preparation Calcutta times bash Career planning1 Cheese ok Wine project 01 menage 02 preparation of table 03 standard cover 04 sequence of service 05 silver service

1. Dr Sunil Kumar PPT and Document Link details
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Dr Sunil Kumar PPT and Document Link for Academic Purpose Ph
No 9996000499
chefsunilbalhara@gmail.co
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document_url tle of PPT/ Document category
Hunar se rozgar in f & b
service theory manual
Co opera on to other
department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality
industry
Check out procedure
Classifica on of hotels
Club service facili es in
hotels
Concierge func ons
Concierge
Defini on of hospitality
Effec ve complants
handling
Eva floor
front office basic
Func ons of reserva on
&porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job
descrip ons
Introduc on to the
hospitality industry
Jobspecifica on
Mail handling
Mission statement
Hunar se rozgar in f & b service theory manual
Co opera on to other department on hotel
document
presenta on
h ps://www.slideshare.net/SunilKumar148/upselling-methods presenta on
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Notes on du es of f.o staff
Registra on
Reserva on channels
Reserva on modes
Reserva on sources
Reserva on&room selling
procedures
Reserva on
Reserva ons
Rooms all type
Sec ons of front office
department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reserva on
Types of tourism
career path in hospitality
Yield management
Job interview a re slide
show
Food and bevarage sec ons
in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k dep
Improving communica on
Interview presenta on1
Interview ques ons
Interview ques ons

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Interview
Interview prepara on
for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry loca on
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Mo va on
Opl
Personal hygine
Personality devolopment
Ppt m va on
Ppt on managerial skills
fish ppt
Providing execep onal
service
Quality service delivery
Quality service
Research project on medical
tourism
Resources successful
interviews
Resume &interview
Resume&interview
prepara on
Room status
Safety by h.k dep
Self introduc on
Service types

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Service
Solving the mys que of
interviewing
Table se ng
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state ins tute of hotel
management , lyar lake ,
rohtak News
state ins tute of hotel
management , lyar lake ,
rohtak
Body language
introduc on to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bi ers
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Dis lla on
English gin
French wines
Gin
Gin

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Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Ea ng market dynamics
the leela kempinski gurgaon
delhi ncr
3 dep of hotels
Adver sements
INTRODUCTION OF
HOSPITALITY INDUSTRY
Banquet
Banquets
Bar opera ons
Bar opera oon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview prepara on
Calcu a mes bash
Career planning1
Cheese ok
Wine project
01 menage
02 prepara on of table
03 standard cover
04 sequence of service
05 silver service
Body language
Group discussion

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Job interview
U ar pradesh Food
Andhra pradesh
Awadhi Cuisine
Chaud froid in interna onal
food
Food processing
Gujarath Food
Gujrat Cuisine
Hyderabad cuisine
cake making
cookies making
Imported food market India
Indian cuisine
Kashmir food
Kerala cuisine
Marathi cuisine
Rajasthani cuisine
Salads
The indian cheese market
Research Methodology
How are research proposals
to sshrc evaluted
Rajasthani cuisine
Andhra pradesh
Sampling and Sample Types
Beds & bedding
introduc on to hk_dept.
revised planning
and_organising in
housekeeping
organisa on structure of
houskeping dept.
taski product cleaning agent
5 cleaning agents

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33437848 presenta on
h ps://www.slideshare.net/SunilKumar148/cleaning-agents-hand
outs document
h ps://www.slideshare.net/SunilKumar148/cleaning-equipments-
handouts document
h ps://www.slideshare.net/SunilKumar148/contract-cleaning-334
38171 presenta on
h ps://www.slideshare.net/SunilKumar148/customer-rela onship
-management-33438176 presenta on
h ps://www.slideshare.net/SunilKumar148/energy-conserva on-
33438182 presenta on
h ps://www.slideshare.net/SunilKumar148/fabric-fibres presenta on
h ps://www.slideshare.net/SunilKumar148/first-aid-33438223 presenta on
h ps://www.slideshare.net/SunilKumar148/floor-finish-2 presenta on
h ps://www.slideshare.net/SunilKumar148/floral-design-3343829
6 presenta on
h ps://www.slideshare.net/SunilKumar148/flower-arrangement-3
3438310 presenta on
h ps://www.slideshare.net/SunilKumar148/guest-special-require
ments presenta on
h ps://www.slideshare.net/SunilKumar148/interdepartmental-rel
a onship presenta on
h ps://www.slideshare.net/SunilKumar148/laundry-opera on1 presenta on
h ps://www.slideshare.net/SunilKumar148/layout-of-ahkdeptwit
hexplana on presenta on
h ps://www.slideshare.net/SunilKumar148/linen-room-opera on presenta on
h ps://www.slideshare.net/SunilKumar148/market-segmenta on
-33438436 presenta on
h ps://www.slideshare.net/SunilKumar148/pest-control-3343844
3 presenta on
h ps://www.slideshare.net/SunilKumar148/placement-of-guestsu
pplies presenta on
h ps://www.slideshare.net/SunilKumar148/ppt-flower-arrangmen
t presenta on
6.1 cleaning equipments
6.2 mechanical
cleaning_equipment
Accessories in housekeeping
dept.
A ributes of a housekeeper
Carpets[1]
Cleaning guestrooms
Flower arrangements
Cleaning agents handouts
Cleaning equipments
hand_outs
Contract cleaning
Customer rela onship
management
Energy conserva on
Fabric & fibres
First aid in hotel industry
Floor covering in
housekeeping
Floral design
Flower arrangement
Guest special requirements
Interdepartmental
rela onship
Laundry opera on1
Layout of housekeeping
dept. with explana on
Linen room opera on
Market segmenta on
Pest control
Placement of guest supplies
in room
Flower arrangement in
housekeeping dept.

8. Dr Sunil Kumar PPT and Document Link details
8
h ps://www.slideshare.net/SunilKumar148/responsibili es-of-the
housekeepingdepartment presenta on
h ps://www.slideshare.net/SunilKumar148/role-of-technology-pp
t presenta on
h ps://www.slideshare.net/SunilKumar148/service-quality-for-a
endees presenta on
h ps://www.slideshare.net/SunilKumar148/social-responsibility-a
nd-environmental-concerns-rela ng-to presenta on
h ps://www.slideshare.net/SunilKumar148/suni -ppt-ofproject presenta on
h ps://www.slideshare.net/SunilKumar148/types-of-rooms presenta on
h ps://www.slideshare.net/SunilKumar148/uniform-room presenta on
h ps://www.slideshare.net/SunilKumar148/wall-covering presenta on
h ps://www.slideshare.net/SunilKumar148/waste-management-3
3438659 presenta on
h ps://www.slideshare.net/SunilKumar148/waste-management-3
3438662 presenta on
h ps://www.slideshare.net/SunilKumar148/grammar-the-basics-3
3438816 presenta on
h ps://www.slideshare.net/SunilKumar148/body-language-33438
821 presenta on
h ps://www.slideshare.net/SunilKumar148/budge ng-33438824 presenta on
h ps://www.slideshare.net/SunilKumar148/communica on-perso
nalitydevlopment140 presenta on
h ps://www.slideshare.net/SunilKumar148/compliant-handling presenta on
h ps://www.slideshare.net/SunilKumar148/csm-33438844 presenta on
h ps://www.slideshare.net/SunilKumar148/developing-effec ve-c
ommunica on-skills-seema-33438846 presenta on
h ps://www.slideshare.net/SunilKumar148/effec ve-communicat
ion-33438851 presenta on
h ps://www.slideshare.net/SunilKumar148/energy-conserva on-
33438858 presenta on
h ps://www.slideshare.net/SunilKumar148/energy-hotel presenta on
h ps://www.slideshare.net/SunilKumar148/grooming-33438863 presenta on
h ps://www.slideshare.net/SunilKumar148/handling-customer-co
mplaints-33438868 presenta on
h ps://www.slideshare.net/SunilKumar148/personality-developm
ent-notes-33438872 document
h ps://www.slideshare.net/SunilKumar148/sauces-33748365 presenta on
h ps://www.slideshare.net/SunilKumar148/cuts-of-vegetable presenta on
h ps://www.slideshare.net/SunilKumar148/kitchen-eqipment presenta on
h ps://www.slideshare.net/SunilKumar148/method-of-cooking presenta on
h ps://www.slideshare.net/SunilKumar148/research-design-mah
esh presenta on
h ps://www.slideshare.net/SunilKumar148/soup-33748461 presenta on
Responsibili es of
the_housekeeping_departm
ent
Role of technology in safety
and security and energy
conserva on
Service quality for
a endees
Social responsibility and
environmental concerns
rela ng to
Waste management
Types of rooms
Uniform room
Wall covering
Waste management
Waste management
Grammar the basics
Body language
Budge ng
Communica on and
personality_devlopment
Guest Compliant handling-
Customer service
Management
Developing effec ve
communica on skills
Effec ve communica on
Energy conserva on
Energy hotel
Personel Grooming
Handling customer
complaints
Personality development
notes
Sauces
Cuts of vegetable
Kitchen eqipment
Method of cooking
Research design mahesh
Soup

9. Dr Sunil Kumar PPT and Document Link details
9
h ps://www.slideshare.net/SunilKumar148/wines-of-spain presenta on
h ps://www.slideshare.net/SunilKumar148/aperi f presenta on
h ps://www.slideshare.net/SunilKumar148/basic-opera ng-proce
dure-haveli-kitchen presenta on
h ps://www.slideshare.net/SunilKumar148/beer-ppt presenta on
h ps://www.slideshare.net/SunilKumar148/brandy-34796489 presenta on
h ps://www.slideshare.net/SunilKumar148/champagne-3479649
5 presenta on
h ps://www.slideshare.net/SunilKumar148/classifica on-of-bev presenta on
h ps://www.slideshare.net/SunilKumar148/dis lla on-34796501 presenta on
h ps://www.slideshare.net/SunilKumar148/effect-of-alcohol-on-b
ody presenta on
h ps://www.slideshare.net/SunilKumar148/food-wine-combina
on presenta on
h ps://www.slideshare.net/SunilKumar148/food-cost-control-2 presenta on
h ps://www.slideshare.net/SunilKumar148/food-cost-control-347
96508 presenta on
h ps://www.slideshare.net/SunilKumar148/gin-34796510 presenta on
h ps://www.slideshare.net/SunilKumar148/glassware-34796512 presenta on
h ps://www.slideshare.net/SunilKumar148/grapes-34796526 presenta on
h ps://www.slideshare.net/SunilKumar148/insomnia-34796527 presenta on
h ps://www.slideshare.net/SunilKumar148/introduc on-to-new-
world-wine presenta on
h ps://www.slideshare.net/SunilKumar148/issuing-2 presenta on
h ps://www.slideshare.net/SunilKumar148/issuing presenta on
h ps://www.slideshare.net/SunilKumar148/liqueur-34796537 presenta on
h ps://www.slideshare.net/SunilKumar148/masala-art-ppt presenta on
h ps://www.slideshare.net/SunilKumar148/menu-engineering-34
796560 presenta on
h ps://www.slideshare.net/SunilKumar148/most-expensive-alcoh
olic-beverages presenta on
h ps://www.slideshare.net/SunilKumar148/most-expensive-wine presenta on
h ps://www.slideshare.net/SunilKumar148/other-spirit presenta on
h ps://www.slideshare.net/SunilKumar148/produc on-control-34
796570 presenta on
h ps://www.slideshare.net/SunilKumar148/purchasing-34796573 presenta on
h ps://www.slideshare.net/SunilKumar148/receiving-34796577 presenta on
h ps://www.slideshare.net/SunilKumar148/rum-34796582 presenta on
h ps://www.slideshare.net/SunilKumar148/sales-controls presenta on
h ps://www.slideshare.net/SunilKumar148/sherry-34796591 presenta on
h ps://www.slideshare.net/SunilKumar148/storage-34796595 presenta on
h ps://www.slideshare.net/SunilKumar148/tequila-34796601 presenta on
h ps://www.slideshare.net/SunilKumar148/vodka-34796607 presenta on
h ps://www.slideshare.net/SunilKumar148/whisky-34796620 presenta on
h ps://www.slideshare.net/SunilKumar148/wine-bo le-shape presenta on
h ps://www.slideshare.net/SunilKumar148/wine-of-france presenta on
Wines of spain
Aperi f
Basic opera ng procedure
– haveli kitchen
Beer ppt
Brandy
Champagne
Classifica on of beverage
Dis lla on
Effect of alcohol on body
Food & wine combina on
Food cost control
Food cost control
Gin
Glassware
Grapes
Insomnia
Introduc on to new world
wine
Issuing control
Issuing
Liqueur
Masala art ppt
Menu engineering
Most expensive alcoholic
beverages
Most expensive wine
Other spirit
Produc on control
Purchasing
Receiving
Rum
Sales controls
Sherry
Storage
Tequila
Vodka
Whisky
Wine bo le shape
Wine of france

10. Dr Sunil Kumar PPT and Document Link details
10
h ps://www.slideshare.net/SunilKumar148/wine-of-italy presenta on
h ps://www.slideshare.net/SunilKumar148/wine-34796642 presenta on
h ps://www.slideshare.net/SunilKumar148/wines-of-germany presenta on
h ps://www.slideshare.net/SunilKumar148/wines-of-portugal presenta on
h ps://www.slideshare.net/SunilKumar148/tourism-management
-book document
h ps://www.slideshare.net/SunilKumar148/hospitality-35563029 presenta on
h ps://www.slideshare.net/SunilKumar148/food-wine-combina
on-35639273 presenta on
h ps://www.slideshare.net/SunilKumar148/glassware-35639368 presenta on
h ps://www.slideshare.net/SunilKumar148/beer-and-its-types presenta on
h ps://www.slideshare.net/SunilKumar148/3-leader-ship presenta on
h ps://www.slideshare.net/SunilKumar148/3leadership-model presenta on
h ps://www.slideshare.net/SunilKumar148/7ch01-tqm presenta on
h ps://www.slideshare.net/SunilKumar148/6benefits-ofahealthy
workplace2 presenta on
h ps://www.slideshare.net/SunilKumar148/7total-quality-manage
ment-tqm presenta on
h ps://www.slideshare.net/SunilKumar148/13team-building-thro
ugh-effec ve-leadership-lagaan presenta on
h ps://www.slideshare.net/SunilKumar148/story-of-frog presenta on
h ps://www.slideshare.net/SunilKumar148/our-people-journey presenta on
h ps://www.slideshare.net/SunilKumar148/alumni-meet-2013 presenta on
h ps://www.slideshare.net/SunilKumar148/chapter-4-food-safety document
h ps://www.slideshare.net/SunilKumar148/chapter-2-seasoning-a
nd-flavoring document
h ps://www.slideshare.net/SunilKumar148/chapter-3-food-prese
nta on document
h ps://www.slideshare.net/SunilKumar148/chapter-5-le-garde-m
anger document
h ps://www.slideshare.net/SunilKumar148/chapter-6-hors-doeuv
res-and-appe zers document
h ps://www.slideshare.net/SunilKumar148/chapter-7-sandwiches document
h ps://www.slideshare.net/SunilKumar148/chapter-8-salads-and-
salad-dressings document
h ps://www.slideshare.net/SunilKumar148/chapter-9-non-edible-
displays document
h ps://www.slideshare.net/SunilKumar148/chapter-10-an-introdu
c on-to-charcuterie document
h ps://www.slideshare.net/SunilKumar148/chapter-11-forcemeat document
h ps://www.slideshare.net/SunilKumar148/chapter-12-pate-and-t
errine document
h ps://www.slideshare.net/SunilKumar148/chapter-13-foie-gras-a
nd-truffle document
h ps://www.slideshare.net/SunilKumar148/chapter-14-sausages document
Wine of italy
Wine
Wines of germany
Wines of portugal
tourism management book
Hospitality
Food & wine combina on
Glassware
Beer and its types
leader ship Mo vated ppt
leadership model
total quality management
benefits
of-a-healthy-workplace
total quality management
(tqm)
team building through
effec ve leadership lagaan
Story of frog
Our people journey
Alumni meet 2013 IHM
Gwalior
Chapter 4 food safety
Chapter 2 seasoning and
flavoring
Chapter 3 food presenta on
Chapter 5 le garde manger
Chapter 6 hors d'oeuvres
and appe zers
Chapter 7 sandwiches
Chapter 8 salads and salad
dressings
Chapter 9 non edible
displays
Chapter 10 an introduc on
to charcuterie
Chapter 11 forcemeat
Chapter 12 pate and terrine
Chapter 13 foie gras and
truffle
Chapter 14 sausages

11. Dr Sunil Kumar PPT and Document Link details
11
h ps://www.slideshare.net/SunilKumar148/chapter-15-galan ne-
ballo ne-roulade-and-parfait document
h ps://www.slideshare.net/SunilKumar148/chapter-16-mousse-a
nd-mousseline document
h ps://www.slideshare.net/SunilKumar148/chapter-17-aspic-and-
gelee document
h ps://www.slideshare.net/SunilKumar148/chapter-18-chaud-froi
d document
h ps://www.slideshare.net/SunilKumar148/chapter-19-marinades
-cures-and-brines document
h ps://www.slideshare.net/SunilKumar148/chapter-20-history-of-
bread document
h ps://www.slideshare.net/SunilKumar148/chapter-21-bread document
h ps://www.slideshare.net/SunilKumar148/chapter-22-bread-faul
ts document
h ps://www.slideshare.net/SunilKumar148/chapter-23-bread-imp
roevrs document
h ps://www.slideshare.net/SunilKumar148/chapter-24-frozen-des
serts document
h ps://www.slideshare.net/SunilKumar148/chapter-25-cake-mixi
ng-and-baking document
h ps://www.slideshare.net/SunilKumar148/chapter-26-pastry document
h ps://www.slideshare.net/SunilKumar148/chapter-27-cookies-a
nd-biscuits document
h ps://www.slideshare.net/SunilKumar148/chapter-28-bakery-ter
ms document
h ps://www.slideshare.net/SunilKumar148/chapter-29-bakery-q-
a document
h ps://www.slideshare.net/SunilKumar148/chapter-30-glossary-o
f-culinary-terms document
h ps://www.slideshare.net/SunilKumar148/chapter-31-historical-
classical-garnishes document
h ps://www.slideshare.net/SunilKumar148/chapter-32-introduc
on-to-chinese-cooking document
h ps://www.slideshare.net/SunilKumar148/chapter-33-the-cooki
ng-of-provencial-france document
h ps://www.slideshare.net/SunilKumar148/chapter-34-the-cooki
ng-of-italy document
h ps://www.slideshare.net/SunilKumar148/chapter-35-the-cooki
ng-of-great-bri an document
h ps://www.slideshare.net/SunilKumar148/chapter-36-the-cooki
ng-of-spain-and-portugal document
h ps://www.slideshare.net/SunilKumar148/chapter-37-the-cooki
ng-of-mexico document
h ps://www.slideshare.net/SunilKumar148/chapter-38-the-cooki
ng-of-america document
h ps://www.slideshare.net/SunilKumar148/chapter-39-food-cost-
control document
Chapter 15 galan ne,
ballo ne, roulade and
parfait
Chapter 16 mousse and
mousseline
Chapter 17 aspic and gelee
Chapter 18 chaud froid
Chapter 19 marinades,
cures and brines
Chapter 20 history of bread
Chapter 21 bread
Chapter 22 bread faults
Chapter 23 bread improevrs
Chapter 24 frozen desserts
Chapter 25 cake mixing and
baking
Chapter 26 pastry
Chapter 27 cookies and
biscuits
Chapter 28 bakery terms
Chapter 29 bakery q & a
Chapter 30 glossary of
culinary terms
Chapter 31 historical &
classical garnishes
Chapter 32 introduc on to
chinese cooking
Chapter 33 the cooking of
provencial france
Chapter 34 the cooking of
italy
Chapter 35 the cooking of
great bri an
Chapter 36 the cooking of
spain and portugal
Chapter 37 the cooking of
mexico
Chapter 38 the cooking of
america
Chapter 39 food cost control

12. Dr Sunil Kumar PPT and Document Link details
12
h ps://www.slideshare.net/SunilKumar148/chapter-40-f-b-standa
rds document
h ps://www.slideshare.net/SunilKumar148/chapter-41-yield document
h ps://www.slideshare.net/SunilKumar148/independance-day-ev
ent-planing presenta on
h ps://www.slideshare.net/SunilKumar148/10-breakfast-bread document
h ps://www.slideshare.net/SunilKumar148/10-fresh-fruit-juices document
h ps://www.slideshare.net/SunilKumar148/10-preserves document
h ps://www.slideshare.net/SunilKumar148/a-brief-history-of-mc-
donald document
h ps://www.slideshare.net/SunilKumar148/american-whisky document
h ps://www.slideshare.net/SunilKumar148/armagnac-39866031 document
h ps://www.slideshare.net/SunilKumar148/bangladeshi-brief-me
nu document
h ps://www.slideshare.net/SunilKumar148/bar-management document
h ps://www.slideshare.net/SunilKumar148/barista-coffee document
h ps://www.slideshare.net/SunilKumar148/basic-bar-recipes document
h ps://www.slideshare.net/SunilKumar148/basic-food-and-bever
age-service document
h ps://www.slideshare.net/SunilKumar148/champagne-3986610
4 document
h ps://www.slideshare.net/SunilKumar148/classic-wines-of-franc
e document
h ps://www.slideshare.net/SunilKumar148/cocktail-recipe presenta on
h ps://www.slideshare.net/SunilKumar148/cocktail-specifica ons presenta on
h ps://www.slideshare.net/SunilKumar148/cognac-39866353 document
h ps://www.slideshare.net/SunilKumar148/for fied-wines1 document
h ps://www.slideshare.net/SunilKumar148/french-note document
h ps://www.slideshare.net/SunilKumar148/french-39866385 document
h ps://www.slideshare.net/SunilKumar148/german-wines document
h ps://www.slideshare.net/SunilKumar148/germany-handout document
h ps://www.slideshare.net/SunilKumar148/glassware-39866412 document
h ps://www.slideshare.net/SunilKumar148/italian-wine-3986643
4 document
h ps://www.slideshare.net/SunilKumar148/liquers document
h ps://www.slideshare.net/SunilKumar148/mangolian-brief-men
u document
h ps://www.slideshare.net/SunilKumar148/matching-food-wine document
h ps://www.slideshare.net/SunilKumar148/mise-en-place-indrot
uc on document
h ps://www.slideshare.net/SunilKumar148/rum-39866475 document
h ps://www.slideshare.net/SunilKumar148/rum-39866481 document
h ps://www.slideshare.net/SunilKumar148/sandwiches-3986648
6 document
h ps://www.slideshare.net/SunilKumar148/standard-cocktails presenta on
h ps://www.slideshare.net/SunilKumar148/tequila-39866812 document
Chapter 40 f& b standards
Chapter 41 yield
Independance day event
planing
breakfast bread
fresh fruit juices
preserves
A brief history of mc donald
American whisky
Armagnac
Bangladeshi brief menu
Bar management
Barista coffee
Basic bar recipes
Basic food and beverage
service
Champagne
Classic wines of france
Cocktail recipe
Cocktail specifica ons
Cognac
For fied wines1
French note
French
German wines
Germany handout
Glassware
Italian wine
Liquers
Mangolian brief menu
Matching food & wine
Mise en place indrotuc on
Rum
Rum
Sandwiches
Standard cocktails
Tequila

13. Dr Sunil Kumar PPT and Document Link details
13
h ps://www.slideshare.net/SunilKumar148/the-use-of-gela ne-in
-wine-fining document
h ps://www.slideshare.net/SunilKumar148/welcomreadings-bi e
rs document
h ps://www.slideshare.net/SunilKumar148/wine-label-39866877 document
h ps://www.slideshare.net/SunilKumar148/wine-39866886 document
h ps://www.slideshare.net/SunilKumar148/wines-of-france-3986
7028 document
h ps://www.slideshare.net/SunilKumar148/wines-39867040 document
h ps://www.slideshare.net/SunilKumar148/styles-of-catering presenta on
h ps://www.slideshare.net/SunilKumar148/andhra-cuisine document
h ps://www.slideshare.net/SunilKumar148/avadh-cuisine document
h ps://www.slideshare.net/SunilKumar148/bengali-cuisine-43088
958 document
h ps://www.slideshare.net/SunilKumar148/bihari-cuisine document
h ps://www.slideshare.net/SunilKumar148/famous-fes vals-of-in
dia-and-important-dishes document
h ps://www.slideshare.net/SunilKumar148/goan-cuisne document
h ps://www.slideshare.net/SunilKumar148/gujra -cuisine document
h ps://www.slideshare.net/SunilKumar148/hyderabadi-cuisine document
h ps://www.slideshare.net/SunilKumar148/karnataka-43088966 document
h ps://www.slideshare.net/SunilKumar148/kashmiri-cuisine document
h ps://www.slideshare.net/SunilKumar148/kerala-43088969 document
h ps://www.slideshare.net/SunilKumar148/maharashtra-new document
h ps://www.slideshare.net/SunilKumar148/panjabi-cuisine document
h ps://www.slideshare.net/SunilKumar148/parsi-cuisine document
h ps://www.slideshare.net/SunilKumar148/rajasthani-cuisine-430
88975 document
h ps://www.slideshare.net/SunilKumar148/tamilnadu-43088977 document
h ps://www.slideshare.net/SunilKumar148/u ar-praddesh-new document
h ps://www.slideshare.net/SunilKumar148/indian-cuisine-notes document
h ps://www.slideshare.net/SunilKumar148/basic-research-metho
dology-notes document
h ps://www.slideshare.net/SunilKumar148/laundry-equipment-n
otes-47806644 document
h ps://www.slideshare.net/SunilKumar148/state-ins tute-of-hote
l-management-rohtak-haryana presenta on
h ps://www.slideshare.net/SunilKumar148/pizza-demonstra on presenta on
h ps://www.slideshare.net/SunilKumar148/buger-demonstra on-
prac cal presenta on
h ps://www.slideshare.net/SunilKumar148/final-ppt-dav presenta on
h ps://www.slideshare.net/SunilKumar148/dining-e que e-5405
8623 presenta on
h ps://www.slideshare.net/SunilKumar148/napkin-folding-final presenta on
The use of gela ne in wine
fining
Welcomreadings bi ers
Wine label
Wine
Wines of france
Wines
Styles of catering
Andhra cuisine
Avadh cuisine
Bengali cuisine
Bihari cuisine
Famous fes vals of india
and important dishes
Goan cuisne
Gujra cuisine
Hyderabadi cuisine
Karnataka cuisine
Kashmiri cuisine
Kerala cuisine
Maharashtra Cuisine
Panjabi cuisine
Parsi cuisine
Rajasthani cuisine
Tamilnadu Cuisine
U ar praddesh Cuisne
Indian cuisine notes
Basic Research
methodology notes
Laundry equipment notes
State ins tute of hotel
management, Rohtak
Haryana
Pizza demonstra on
Buger demonstra on
prac cal
DAV College for Girls
Yamunanagar
Dining e que e
Napkin folding final

14. Dr Sunil Kumar PPT and Document Link details
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h ps://www.slideshare.net/SunilKumar148/interna onal-cuisine-
basic-notes document
h ps://www.slideshare.net/SunilKumar148/food-beverage-servic
e-basic-notes document
h ps://www.slideshare.net/SunilKumar148/bar-management-ppt presenta on
h ps://www.slideshare.net/SunilKumar148/beer-ppt-65417350 presenta on
h ps://www.slideshare.net/SunilKumar148/bell-desk-65417351 presenta on
h ps://www.slideshare.net/SunilKumar148/body-language-65417
354 presenta on
h ps://www.slideshare.net/SunilKumar148/butchery-65417361 presenta on
h ps://www.slideshare.net/SunilKumar148/200-con nantal-recip
e document
h ps://www.slideshare.net/SunilKumar148/che ned-cuisine-and
-architecture-of-che ned presenta on
h ps://www.slideshare.net/SunilKumar148/classifica on-of-room
s presenta on
h ps://www.slideshare.net/SunilKumar148/cleaning-agents-of-ho
use-keeping presenta on
h ps://www.slideshare.net/SunilKumar148/cocktail-65536820 presenta on
h ps://www.slideshare.net/SunilKumar148/coffee-shop-6553682
6 presenta on
h ps://www.slideshare.net/SunilKumar148/confec onery-655368
32 presenta on
h ps://www.slideshare.net/SunilKumar148/contract-maintainanc
e-of-hotel-engineering presenta on
h ps://www.slideshare.net/SunilKumar148/contract-maintenance presenta on
h ps://www.slideshare.net/SunilKumar148/diwali-celebra on-65
536856 presenta on
h ps://www.slideshare.net/SunilKumar148/effect-of-heat-on-food presenta on
h ps://www.slideshare.net/SunilKumar148/fish-cookery presenta on
h ps://www.slideshare.net/SunilKumar148/flower-arrangement-6
5536873 presenta on
h ps://www.slideshare.net/SunilKumar148/food-ampbeverage-se
rvice-equipments presenta on
h ps://www.slideshare.net/SunilKumar148/food-sa y presenta on
h ps://www.slideshare.net/SunilKumar148/food-science-6553689
5 presenta on
h ps://www.slideshare.net/SunilKumar148/fule-use-in-cooking-in
dustry presenta on
h ps://www.slideshare.net/SunilKumar148/hotel-career-advice presenta on
h ps://www.slideshare.net/SunilKumar148/kitchen-tools-655369
11 presenta on
h ps://www.slideshare.net/SunilKumar148/non-alcoholic-beverag
es-65536925 presenta on
h ps://www.slideshare.net/SunilKumar148/organisa on-of-food-
and-bevarage-department presenta on
h ps://www.slideshare.net/SunilKumar148/powerpoint-6553694
2 presenta on
Interna onal Cuisine Basic
Notes
Food Beverage Service Basic
notes
Bar management ppt
Beer ppt
Bell desk
Body language
Butchery
200 Con nantal recipe
Che ned cuisine and
architecture of che ned
Classifica on of rooms
Cleaning agents of house
keeping
Cocktail
Coffee shop
Confec onery
Contract maintainance of
hotel engineering
Contract maintenance
Diwali celebra on
Effect of heat on food
Fish cookery
Flower arrangement
Food &beverage
service equipments
Food sa y
Food science
Fule use in cooking industry
Hotel career advice
Kitchen tools
Non alcoholic beverages
Organisa on of food and
bevarage department
Powerpoint

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h ps://www.slideshare.net/SunilKumar148/protein-structure-am
p-func on presenta on
h ps://www.slideshare.net/SunilKumar148/raising-agents-655369
72 presenta on
h ps://www.slideshare.net/SunilKumar148/role-of-housekeeping presenta on
h ps://www.slideshare.net/SunilKumar148/types-composi on-an
d-cleaning-of-hard-surfaces presenta on
h ps://www.slideshare.net/SunilKumar148/vegetable-carving-655
36998 presenta on
h ps://www.slideshare.net/SunilKumar148/vitamins-65537026 presenta on
h ps://www.slideshare.net/SunilKumar148/wine-broucher presenta on
h ps://www.slideshare.net/SunilKumar148/indian-sweet-recipe document
h ps://www.slideshare.net/SunilKumar148/food-adultera on-669
37349 presenta on
h ps://www.slideshare.net/SunilKumar148/hotel-management-n
otes-link-68385550 document
h ps://www.slideshare.net/SunilKumar148/hotel-management-ca
reer-op on-a er-12th presenta on
h ps://www.slideshare.net/SunilKumar148/basic-forma ng-oper
a ons-in-ms-word presenta on
h ps://www.slideshare.net/SunilKumar148/powerful-reference-m
anagement-so ware-78320322 presenta on
h ps://www.slideshare.net/SunilKumar148/end-note-x7-training presenta on
h ps://www.slideshare.net/SunilKumar148/ms-office-2013-78320
337 presenta on
h ps://www.slideshare.net/SunilKumar148/classifica on-of-soup document
h ps://www.slideshare.net/SunilKumar148/chef-quotes document
h ps://www.slideshare.net/SunilKumar148/salad-83036748 document
h ps://www.slideshare.net/SunilKumar148/classifica on-of-veget
able document
h ps://www.slideshare.net/SunilKumar148/fruit-and-its-types document
h ps://www.slideshare.net/SunilKumar148/method-of-cooking-8
3036780 document
h ps://www.slideshare.net/SunilKumar148/egg-and-its-part document
h ps://www.slideshare.net/SunilKumar148/bread-making-stage-i
n-bakery document
h ps://www.slideshare.net/SunilKumar148/types-of-pastry document
h ps://www.slideshare.net/SunilKumar148/cheese-and-type document
h ps://www.slideshare.net/SunilKumar148/bread-83036820 document
h ps://www.slideshare.net/SunilKumar148/types-of-spice document
h ps://www.slideshare.net/SunilKumar148/types-of-herbs document
h ps://www.slideshare.net/SunilKumar148/kitchen-hygiene-and-s
anota on document
h ps://www.slideshare.net/SunilKumar148/types-of-menu-83112
440 document
h ps://www.slideshare.net/SunilKumar148/element-of-cost document
h ps://www.slideshare.net/SunilKumar148/haccpf document
Protein structure &
func on
Raising agents
Role of housekeeping
Types, composi on, and
cleaning of hard surfaces
Vegetable carving
Vitamins
Wine broucher
Indian sweet recipe
Food adultera on
Hotel management notes
link
Hotel Management career
op on a er 12th
Basic forma ng opera ons
in ms word
Powerful reference
management so ware
End note x7 training
Ms office 2013
classifica on of soup
Chef Quotes
Salad
Classifica on of vegetable
Fruit and its types
Method of cooking
Egg and its part
Bread Making stage in
bakery
types of pastry
Cheese and type
bread
TYPES OF SPICE
TYPES OF HERBS
KITCHEN HYGIENE AND
SANOTATION
TYPES OF MENU
ELEMENT OF COST
HACCPF

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h ps://www.slideshare.net/SunilKumar148/micro-nutrient document
h ps://www.slideshare.net/SunilKumar148/indian-gravy document
h ps://www.slideshare.net/SunilKumar148/sauce-83112474 document
h ps://www.slideshare.net/SunilKumar148/types-of-fish-8311248
0 document
h ps://www.slideshare.net/SunilKumar148/carving-83112495 document
h ps://www.slideshare.net/SunilKumar148/types-of-tandoor document
h ps://www.slideshare.net/SunilKumar148/179-pizza-recipes document
h ps://www.slideshare.net/SunilKumar148/nutri on-diploma-for-
food-produc on presenta on
h ps://www.slideshare.net/SunilKumar148/all-indian-cuisine-post
er-size-5-x3-feet presenta on
h ps://www.slideshare.net/SunilKumar148/haccp-120298440 presenta on
h ps://www.slideshare.net/SunilKumar148/organisa on-structur
e-and-design-120298900 presenta on
h ps://www.slideshare.net/SunilKumar148/the-laundry-2015070
64 presenta on
h ps://www.slideshare.net/SunilKumar148/food-of-china presenta on
h ps://www.slideshare.net/SunilKumar148/culinary-product-of-in
dia-notes document
h ps://www.slideshare.net/SunilKumar148/dosha-seasons-eleme
nts-in-ayurveda presenta on
h ps://www.slideshare.net/SunilKumar148/handbook-of-bba-in-c
ulinary-arts-syllabus-pdf document
h ps://www.slideshare.net/SunilKumar148/admission-brochure-i
hm-raipur-202223 document
h ps://www.slideshare.net/SunilKumar148/an-exploratory-study-
of-red-ant-chutney-in-bastar-region-dr-sunil-kumardocx document
h ps://www.slideshare.net/secret/5h1c0TTA TtWI document
h ps://www.slideshare.net/secret/FKMTZJPdj1ztog document
h ps://www.slideshare.net/secret/7OXZsN9aY5NKfg document
h ps://www.slideshare.net/secret/r2mW5Ckuht7Kw4 document
h ps://www.slideshare.net/secret/ej5zmtlvbmPq1I document
h ps://www.slideshare.net/SunilKumar148/digital-marke ng-all-
module-sunil-kumarpptx presenta on
h ps://www.slideshare.net/SunilKumar148/resort-management-d
r-sunil-kumarpptx presenta on
MICRO NUTRIENT
INDIAN GRAVY
SAUCE
TYPES OF FISH
CARVING
TYPES OF TANDOOR
179 pizza recipes
Nutri on diploma for food
produc on
All indian cuisine poster size
5 x3 feet
HACCP
Organisa on structure and
design
The laundry
Food of china
Culinary product of india
notes
Dosha, seasons & elements
in ayurveda
Handbook of BBA in
Culinary Arts Syllabus .pdf
Admission Brochure IHM
Raipur 2022-23
An Exploratory study of Red
Ant Chutney in Bastar
Region Dr Sunil Kumar.docx
deleted
deleted
deleted
deleted
deleted
Digital Marke ng All
Module Sunil Kumar.pptx
Resort Management Dr
Sunil kumar.pptx