CU-BSC.TTM-SEM-III-(Elective Group-C) Introduction to Hospitality Management- Second Draft

d. Sweets 5. What is the special clay oven used in North Indian cooking? a. The Tajine b. The Wood Burning Hearth c. Idly d. The Tandoor Answer 1-a, 2-c, 3-c, 4-c, 5-d 10.9 REFERENCES Reference books  Bhatnagar, S.K., Front Office Management, Frank Bros, India, 2109  Global Tourism and Hospitality by Andrews.  Managing Front Office Operations – Michael L Kasarana& Richard Brooks.  Introduction to Hospitality - I & II – Dennis Foster Textbooks  Introduction to Hospitality Management, Walker, Fourth Edition (2112). Pearson ISBN: 978-0-13-295994-0.  Enz, Canina and Walsh (2101). Hotel Industry Averages: An Inaccurate Tool for Measuring Performance. The Cornell Hotel and Restaurant Administration Quarterly. 251 CU IDOL SELF LEARNING MATERIAL (SLM)