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UNIT –I




INDIAN COOKERY


Introduction to Indian food

Spices used in Indian cookery

Role of spices in Indian cookery

Indian equivalent of spices (names)



BASIC MASALAS


Blending of spices and concept of masala

Different masalas used in Indian cookery

Wet masalas

Dry masalas


Composition of different masalas, Varieties of masalas available in regional areas. Special masala blends.

THICKENING AGENTS


Types of Role of thickening agents in Indian cuisine

Thickening agents.



UNIT –II



INDIAN COOKING

Introduction to Regional cooking

Factors affecting eating habits

Heritage of Indian cuisine

Differentiation of regional cuisine

UNIT –III

Cooking from the different states under

Geographical location

Historical background

Availability of raw material (seasonal)

Equipment and fuel (special)

Staple diet

Specialty cuisine

Food prepared for festivals & occasions
States to be covered
TamilNadu, Andhra Pradesh, Bengal, Goa, Gujarat, Karnataka, Kashmir, Kerala, Madhya Pradesh, Maharashtra, North Eastern States, Punjab, Rajastan.
Also Communities / styles such as

Parsee, Chettinad, Bohra, Avadh, Malabari, Lucknawi, Indian breads, Indian sweets, Indian sauces.


UNIT – IV



QUANTITY FOOD PRODUCTION

Introduction, Equipment’s, Menu Planning – special emphasis on quantity food production planning menu for various categories such as

School / College Students Industrial workers, Hospitals, Canteens, Outdoor parties.

Theme dinners, Transport / Mobile catering, parameters for quantity food menu planning.


UNIT – V



INDENTING

Principles of indenting.

Quantities / Portions for bulk production.

Translation of recipes for indenting.

Practical difficulties involved in indenting.
REFERENCE BOOKS:


  1. Prashad Cooking with Indian Masters by J.Inder Singh Kalra and Pradeep Das Gupta.

  2. A Taste of Indian by Madhur Jaffery.

  3. Flavours of India by Madhur Jaffery.

  4. Cooking Delights of Maharajas by Digvijay Singh.

  5. Rotis and Naans of Indian by Purobi Babbar.

  6. The Indian Menu Planner (luster) by Welcome Group Chefs.



PAPER – 18


FOOD AND BEVERAGE SERVICE - III
UNIT - I
Beverages

Introduction to Alcoholic Beverages.

Definition and classification of Alcoholic Beverages.

Fermentation – define, types of fermentation.



UNIT – II



Wines

Introduction to wines categories of wines, color and characteristics of wines.

History of Viticulture – Wines.

Need of vines, seasons, soil & areas of growth.

Composition of grapes.

Wine makers Calendar.

Vinification – Harvesting – Destalking – Crushing – Pressing – Fermentation.

Care of Wines


Racking – Fining – Filtering – Ageing – Bottles & Bottling – Crocking.

Principle Wine Producing Countries


France, Italy, Germany, Spain, Portugal, America (California).

UNIT – III



Beer

History (A brief description of how Beer came into being)

Ingredients for production of beer

Brewing Process, Storage of beer, Classification of beer (ales, lagers, wheat beers).

Characteristics, Alcoholic percentages.

UNIT – IV



Spirits

Definition of spirits & alcohol


Factors on which distillation depends.

Proof of spirits.



Whisky – History.

Main types of Whiskies.

Major Whisky – producing countries.

Scotch Whisky, Irish Whisky, American Whisky.

Canadian Whisky, brand names.

Gin – history – flavouring agents, production, types of gin, brand names.

Brandy – How the word brandy came about.

Cognac (areas of production: grapes used, ages of cognac, storage & attributes).

Armagnac, brand names.

Rum – Areas of Production. (mention about – Demera Rum) Manufacture

Slow Fermentation, Quick Fermentation, Distillation, Maturation, Types of Rum & brand names.



Vodka – Meaning of the term. Area of Production, Manufacture, Well known brands.

Other Spirits – Arrack, absinthe, tiqura, tequila, quzo, grappa, fenny, toddy and alike.

UNIT – V



Liqueurs

History – Definition – Other names – types


Manufacture

Hot method – Distillation, Cold method – Infusion, Percolation.

Aging, Base spirits, Sweetening, Classification Uses.

Cocktails & Mixed Drinks


A brief history of cocktails and mixed drinks, Definition of cocktails.

Definition of mixed drinks.

Developing a drink recipe, Bar Measures, Mixed drinks and mixed drink families.
REFERENCE BOOKS:


  • Food & Beverage Service – Dennis Lillicarp

  • Atlas of Wines – Hamlyn Publications

  • Table and Bar – Clark

  • International Guide to Drinks.

PAPER – 19

ALLIED

HOTEL ENGINEERING AND MAINTENANCE

UNIT – I



Role and Importance of Maintenance Department:

In Hotel Industry with emphasis on its relation with other departments of the hotel.

Organisation chart of Maintenance department.

Duties & Responsibilities of Maintenance department.



UNIT – II



Gas

Heat terms and UNITs – Methods of transfer – LPG and its properties – Principle of Bunsen burner – Precautions to be taken while handling gas – Low and High pressure burners, Corresponding heat output.



Electricity


Fundamentals of electricity, insulators, conductors, current, potential difference, resistance, ampere & watt, energy concepts: definitions, their UNITs and relationships, AC and DC; Single phase and 3 phase and its importance on equipment specifications.
Electric circuits, open circuits and closed circuits, symbols of circuit elements, series and parallel connection, short circuit, earth fault fuses; MCB, earthing, reasons for placing switches on live wire side / Electric wiring and types of wiring.
Calculation of electric energy consumption, safety precautions to be observed while using electric appliances.
Types of lighting, different lighting device incandescent lamps, florescent lamps, other gas discharge lamps, illumination; UNITs of illumination.
UNIT – III
Fire Prevention & Fire Fighting System

Classes of fire methods of extinguishing fires

Fire extinguishers, portable and stationery.

Fire detectors and Alarm.

Automatic fire detectors – cum – extinguishing devices.

Structural protection


Fuels used in Catering Industry

Types of fuels used in Catering Industry – Calorific value – comparative study of different fuels. Calculation of amount of fuel required and cost.
Water Systems

Hardness of water, water softening. Base Exchange method. Cold water supply systems in hotels. Flushing cisterns, water taps, traps and closets.


UNIT – IV
Refrigeration & Air Conditioning

Basic principles, latent heat, boiling point and its dependence on pressure, vapour compression system of refrigeration and refrigerants.


Vapour absorption system, care and maintenance on refrigerators; defrosting; types of refrigerant UNITs, their care and maintenance.
Conditions for comfort, relative humidity, humidification, dehumidifying dew point control, UNIT of air conditioning Window type air conditioner – central air conditioning – preventive maintenance.
UNIT – V

Types of Maintenance:

Routine maintenance, Preventive maintenance, Scheduled maintenance.

Emergency & Breakdown maintenance, Comparisons, Contract maintenance.

Advantages and disadvantages, Types of contract, Price rate, Lumpsum Contract

Rate contract, Service contract.
Equipment Replacement Policies:

Circumstance under which equipments are generally replaced – Inadequacy.

Obsolescence, Excessive maintenance, Declining efficiency.

Replacement of policies of items which gradually deteriorate.

Replace when the current annual cost is equal to the average annual cost to date.

Economic replacement cycle for suddenly failing equipment. Analytical problems.


REFERENCE BOOKS:

  1. Practical maintenance and equipment for hoteliers, licenses and caterers by D.C.Gladwell – Bar and Rockliff – London.

  2. The Management of Maintenance & Engineering Systems in the Hospitality Industry – BORSENIK, STUTTS.

  3. Management Operations Research – M. Sathya Narayanan & Lalitha Raman, Himalaya Publishing House.

PAPER – 20

ALLIED

PRINCIPLES OF MANAGEMENT
UNIT – I
Introduction:

Evolution, Development, Management thinkers and their contribution. Schools of Management.


Role of Manager:

Tasks of a professional manager, Responsibilities of a professional manager. Management systems, Managerial skills.



UNIT – II

Organisational Climate:

Organisation culture and managerial ethics, Nature of organisational change.


Management Process:

Planning, Organising, Leading, Controlling, Communication & decision making.


UNIT – III

Planning:

Definition, Mission, Objectives, goals, levels, type, nature of planning, step by step planning procedure, Perception of opportunities, Establishment of goals.


Appraisals of planning premise.
Decision Making / Problem Solving:

Definition, Phrases, Development / selection.


Tests / Review:

Exploring of action path and selection of a course of action.


UNIT – IV

Communications:

Definition, Step by step process, Organisation structure, Common features. Division of labour, Co-ordination, Accomplishments of goals, Authority - responsibility structure, Principles of organisation, scalar principle, Departmentation, Unity of command, Span of command, Balance between centralization and decentralisation.


UNIT – V

Leadership:

Motivation, Definition, Needs, rewards, Theories, Hierarchy of needs (Maslow) Hygiene (Herzberg), Expectancy (Vroom), Leadership, Definition, Theories. (Blake & Mouton), Situational leadership, Controlling.


REFERENCE BOOKS:

  1. Daver – The Management Process

  2. Koontz & O Donell – Principles of Management

  3. Earnest Date – Management Theory & Practices.



PAPER – 21

ALLIED

HOTEL ACCOUNTING SYSTEM

UNIT - I

Introduction – Double Entry System –Meaning / Advantages, Concepts, Journal, Ledger, Trial Balance, Subsidiary books, Ledger, Trial Balance, Cash Book, Petty Cash Book.



Simple Final Accounts (Without Adjustments)

Trial Balance (Errors) – Preparing Trial Balance from list of ledger balances.


Final Accounts (Trading / P&L / BS) – Using their previous journal / ledger problems and preparing final accounts.
UNIT – II

Final Accounts with Adjustments

Final Account – Working out a problem covering all adjustments.


Meaning of Financial Accounting

Concepts & Conventions – their implications.

Books of original entry – the Journal, Ledger, Trial Balance and Balance Sheet.

A Case Study – Numerical


Departmental Accounting in Hotels – Need and Advantages Numericals. Uniform System: Presentation of Income Statement
UNIT – III

Depreciation - Meaning and Methods

Inventory Valuation – the FIFO, LIFO and their impact on reported profit, Inflation and LIFO and FIFO.
UNIT – IV

Analysis of Financial Statements

Types of Ratio and how to calculate them.

Ratio


Tools

Funds Flow

Meaning & Uses.
UNIT – V

Auditing: Meaning, Uses, Advantages.

Types: Continuous, Periodical.

Machines & Accounting.


REFERENCE BOOKS:

  1. Double Entry Book Keeping – T.S.Grewal

  2. Rawat G.E.Elements of Hotel Accountancy

  3. Cost Accounting – Jain & Narang.



PAPER - 22

ALLIED

FOOD AND BEVERAGE MANAGEMENT

UNIT – I
Food and Beverage Operation:

Sectors of food and beverage operations, Introduction to Food and Beverage operations. Factors concerned with Food and Beverage operations.


Markers, Policies, Demand, Planning and Design of facility.

Processing methods, production and service process methods.

Controlling of costs, Monitoring customer satisfactions.
Elements of operations, responsibilities of Food and Beverage management Constraints of Food and Beverage management.
UNIT – II

Introduction to control

Cost Control, Define Control, Objective and Advantage of control methodology and phases of control, cycles of control.


Introduction to Food cost control

Control procedures, Requirements of a control system, F&B control department.


Purchasing

Aims of purchasing, Purchasing staff, source of supply, selection of supplier types of food purchase, Quality purchasing, Definition of SPS, Advantages of SPS, Purchasing procedure, Different methods of purchasing, Purchasing order form, Ordinary cost, carrying cost EOQ.


Receiving Control

Aims of receiving, Receiving staff, Equipment for receiving, Document given by supplier Bills / Invoices / Cash memo / Credit notes, Records maintained in receiving dept, GRB Meat tags, Receiving procedure – Blind receiving, Assessing the performance and efficiency of receiving dept, Fraud in receiving, Hygiene & Cleanliness.


UNIT – III

Storage & Inventory control

Storing control, Aims of store control, Storeroom personnel, Facilities and equipment arrangement of food, Location of storage facilities, Security, Stock control Type of store received, Records maintained, Issuing control, Requisition, Transfer note Stock taking, Cashier summary sheet.



Production control

Aims of production control, forecasting, initial forecasting, final forecasting fixing standards, standard yield definition, Objective, yield cooking loss. Butcher test standard reciepe advantage, How to write the reciepe, Standard portion size definition Objective, Uses, Standard portion cost.



Food Sales Control

KOT, Bills, KOT cum Bills, Analysis, Cashier summery sheet.


Inventory Control

Importance, Objective, Method, Levels and technique, perpetual inventory, Monthly Inventory, Pricing of commodities, Comparison of physical and perpetual.


UNIT – IV
Beverage Control

Purchasing, Receiving, Strong, Issuing, Production control, Standard reciepe Standard portion size, Bar frauds, Books maintained, Beverage control.


Beverage Sales Control

Procedure of Cash Control, Machine system, ECR, NCR, Present Machine, POS Reports, Thefts, Cash Handling.


Budgetary Control

Define budget, define budgetary control, Objectives, Frame work, Key factors Types of budget, Master budget, Budgetary Control.


Menu Merchandising

Menu Control, Menu structure, planning, pricing of menus, types of menus, menu as marketing tool, Layout, Constraints of menu planning.



UNIT – V

ADVERTISING, PROMOTING, MERCHANDISING FOOD AND BEVERAGE
Guest handling – special occasion – Adverting – promoting – merchandising food and beverage – overview identifying the media – Layout and design of advertisement – highlighting the message – Target audience – food and wine display – promoting room service – Telephone selling – persuasive and suggestive selling. Guest handling – identifying guest needs – Maintaining guest history card and records – Effective public relationship – Effective social skills – personalization.
Special occasions – Type of special occasions – Creativity and Innovation – Special menu – planning – Co-ordinating the activities.
REFERENCE BOOKS:


  1. Food and Beverage Management – Bernard Davis Sally Stone

  2. Food Service Organisations –A managerial and systems approach – Marian C. Spears, Allene G. Vaden.

  3. Food and Beverage Service – Lilli Crap.

  4. Food and Beverage operational methods and cost control – Dennis L. Foster.

  5. Food and Beverage Management – D. Antony Ashok Kumar.

SEMESTER-IV
PAPER – 29

FOOD PRODUCTION AND PATTIESERIE (PRACTICAL – II)
Preparation and Composition of various Indian masalas – Green, white, brown, tandoori
Preparation and incorporation of simple dishes from various regions and dishes like vindaloo, khorma, makhani and alike demonstration and preparation of Tandoor dishes such as naan, roti, kulchas, parathas, tikkas, kebabs.
To formulate 10 – 12 sets of menu based on the respective regions for the 11 year Practicals apart from demonstration.

AWADH

Rice

Indian Bread

Main Course

Accompaniments

Sweet

Yaknni

Pulao


Jalani

Khushka


Noor Mahal

Pulao


Bakarkhani

Taftan


Mughlai

Paratha


Roomali

Bedmi


Gosht Korma

Arbi Kakalia

Gosht DoPiaza

Pasande (2 Varities)

Galoti Kabab

Raan / Murg

Mussallam


Badin Jaan

Kulfi

Falooda


Phimi

Muzzafar


BENGAL

Ghee Bhat

Bhate Bhaat

Pulao


Tikon Paratha

Luchi


Nimki

Matar Sutir

Kochuri


Macher Jhol

Doi Mack


Sorse Mack

Chingri Mache

Malai Kari

Mack Bhaja

Mack Bhape


Aloo Posto

Tooriya Posta

Charchari

Sukto


Baigun Bhaja

Patoler Dorma

Lau Chingri

Methi Baigun

Chholar Dai


Kala Jamun

Mishti Doi

Payesh

Sandesh


Chamcham

Rasogolla






Sample Objectives
Demonstrate & prepare dishes like
Yakhni pulao, Tandoori naan Aloo gobi Rabdi

Makkai ki roti Dal makhani Phirnee

Bhaturas Masaledar karlele Gajjaar ka

Kheema parathas Punchratani Dal Halwa

Laccha Peshawari chole Shahi tukda

Baingan ka burta Pudina chutney Kesari kheer

Machli amritsari Dal amritsari

Tandoori murg Panir Chaat

Murg tikka Punjabi lobia

Shammi kababs Kadhi

Moghlai saag Tomatar shorbha

Roganjosh Aam ka panna

Dhaniwal khorma Sarson ka saag

Practice menus like

Alu ki tehari Sheermal Mooli ka saag Makkai ka soweta

Murg ka soola

Acgar gosht

Mas ke sule

Safed maas

Lal maas
GOA



Prawn Pulao

Steamed Rice

Arroz

Coconut


Pulao

Sanna

Pav


Rice Bread

Pork / Mutton

Vindaloo


Xacutti

Prawn Balchao

Fish Caldeen

Goan Fish

Curry

Galhina


(Chicken)

Catreal


Beens fougath

Toor Dal


Sorak

Kath Katha

Cabbage

Fougath


Caldeen

Amotik


Bibinca

Dodol


Alle Belle

GUJARAT

Bhaat

Brown Rice

Khichdi

Dahi – doodh



Nu Pulao

Methi thepia

Poories –

Methi, Jeera Masala, Mitti Dahi, Rotlaa


Makai Mu

Shaak


Salli Murg

Oondhiya


Mango &

Yoghurt Cury Dahi Kadi



Sarki

Dhokla


Khandvi

Gujarati dal

Osaman

Lasun Ni


Chutney

Bhindi Cury

Battata Ne

Tomato


Shirkhand

Doodh Pak

Mohanthal

Puran Poli

Magaz

Lapsi


HYDERABAD

Sofyanai

Biryani


Hyderabadi

Biryani


Kachchi

Briyani


Kabuli

Kulcha

Methi Murg

Dalcha


Haleem

Nihari


Shikampur

Kabab


Dum Ka Murg

Mutton Cury

(Nellore)


Tomato Kaat

Mirchi Ka

Salan


Double Ka

Meetha


Khumani Ka

Meetha

Prepare dishes like
Phaldari koftas badal jaam Gulab jamun

Subzi ghost Aloo posto Mishti doi

Khuroos – e – tursh Tooriya posta charchari Payesh

Firdaus – e – barein Sandesh

Murg wajid ali

Ghost khorma

Murg mussalam

Macher jhol

Prepare menus like
Bhaat Methi thepla Makai Mu Shaak Sarki Srihand

Brown rice Poories Patrani macchi Dhokla Doodh pak

Fish patia Khandvi Mohanthal

Salli Murg Gujarathi dal

Oondhiya Osaman

Dhansak Lasun ki chutney



PUNJABI

Rice

Indian Bread

Main Course

Accompaniments

Sweet

Matter

Pulao


Motia Pulao

Naan

Tandoori


Roti Tandoori

Makki Ki Roti

Bhaturas

Keema


Prathas

Laccha


Paratha

Bharwan Partha

Bharwan Naan

Missi Roti

Phulka


Baigan ka

Bharta


Amritsari

Macchi


Tandoori

Murg


Murg Tikka

Sarson Ka

Saag

Rada Meat



Palak Meat

(Mutton)


Palak Paneer

Aloo gobhi

Dal Makhani

Bharwan Karela

Punjratni Dal

Peshawari Chole

Pudina Chutney

Sabot Masoor

Rajma


Kadhi

Bharwan Bhindi

Gajar Matter

Hari Chholia te Paneer

Channa pindi

Punjabi Gobhi

Aloo Vadi Ki

Subzi


Rabid

Kheer


Gajar Ka Halwa

Row Di Kheer

Suji Da Halwa

Mal Puah


Jalebi

Zarda




PAPER - 30

FOOD AND BEVERAGE SERVICE - II

(PRACTICALS)

Students should have knowledge of Billing, making KOTs, etc using computer.


Writing a menu in French with wines.

Laying the table (Recapitulation first year – Linking Backwards)

Taking orders of wine, posture, wine list, writing orders.
Service of wine – White and Rose.

Red wine and Red wine in Basket, Decanting wines, sparkling wines champagne.

Reading of wine labels.
Taking orders of spirits

Taking order for other alcoholic beverages.

Service of spirits, - Whisky – neat, on the rocks, long drink.
Brandy – do –

Rum – Long drink.

Vodka – Neat, Long drink.

Gin – Neat, Long drink.

Cocktails and mixed drinks.

Taking order for cocktails.

Preparation of cocktails.

1. Service of Aperitifs

Service of Liqueurs, Service of Beer.

2. Service of Regional Dishes

Three regional festival means (as a practical assignment) by students.

3. Room Service

Incorporate alcoholic beverages being served in room. Recapitulate or Link Backwards with First year.

PAPER - 31

FRONT OFFICE OPERATION – II
PRACTICALS
Familiarizing with computerized billing. Room assigning procedure.

Checkout settlement procedures, Foreign exchange voucher.

Safety deposit voucher / record maintenance, Log book for maintenance dept. report.

Left luggage handling, Receiving procedure of the guest.

Lost and found articles dealings, Message handling with past, present and future guest.

Situation handling of guest complaints, Viva – voce, Group discussion.



PAPER - 32

ACCOMMODATION OPERATION – PRACTICAL – II
Exercising linen room function.

Care and storage of linen, discarded linen.

Records and registers maintained in the linen room and their formats.

Desk control – Functions, role – play.



PAPER - 33

HOTEL ENGINEERING AND MAINTENANCE - PRACTICALS
Identification of Tools, Accessories, Plumbing system & Various Materials.

Plug and Socket wiring

Testing of supply system – by tester and test lamp

Fluorescent tubes and incandescent bulb replacing.

Cleaning if gas burners

Replacing washer and assembly of taps.

Demonstration:

1. Demonstration of usage of various fire extinguishers.

2. Demonstration of cleaning & refixing of air conditioner filter.


SEMESTER – V
PAPER – 23
CORE - FOOD PRODUCTION AND PATISSERIE – IV

UNIT – I
LARDER
* Layout

Introduction to Larder Work, Definition, Equipment found in the larder Layout of typical larder with equipment and Various sections.


* Terms

Common terms used in the Larder.


* Control

Essentials of Larder Control, Importance of Larder control, Devising Larder Control Systems, Leasing with other departments, yield Testing.


* Duties and responsibilities of Larder Chef

Function of the Larder, Organization of Larder staff, Sections of the Larder Duties & responsibilities of Larder Chef.


UNIT – II
CHARCUTIERE
* Sausages

Introduction to charcutiere, Sausage – Types & Varieties, Casings – Types & Varieties Fillings – Types & Varieties, Additives & Preservatives.


* Forcemeats

Types of forcemeats, Preparation of forcemeats, Uses of forcemeats.


* Marinades, Cures, Brines

Types of Brines, Preparation of Brines, Methods of Curing, Types of Marinades – Uses of Marinades, Differences between Brines, Cures & Marinades.


* Bacon, Ham, Gammon

Cuts of Ham, Bacon & Gammon, Difference between Ham, Bacon & Gammon Processing of Ham & Bacon, Green bacon, Uses of the different cuts.


UNIT – III
CHARCUTIERE
* Galantines

- Making of Galantines, Types of Galantine, Ballotines


* Pates and Terrines

- Types of pate, pate de foie gras, Making of pate, Commercial pate and maison

- Truffle-sources, cultivation and uses and types of truffle.

- Moussess and Mousselines

- Types of mousse (Savoury), Preparation of mousse, preparation of mousse line

- Difference between mousse and mousseline.

- Chaud froid

- Meaning of Chaud Froid, Making of Chaud Froid & Precautions.

- Types of Chaud Froid, Uses of chaud Froid

- Aspic and Gelee

- Definition of Aspic and Gelee, Difference between the two

- Making of Aspic & Gelee, Uses of Aspic & Gelee
UNIT - IV
APPETIZERS AND GARNISHES
- Classification of Appetizers, Examples of Appetizers

- Historic importance of Culinary Garnishes

- Explanation of different Garnishes

UNIT – V
SANDWICHES

Parts of Sandwiches, Types of Bread, Types of filling – Classification

Spreads and Garnishes, Types of Sandwiches, Making of Sandwiches

Storing of Sandwiches


REFERENCE BOOKS:

  1. Practical Cookery – Kinton & Ceserani – Hodder & Strouhton Educational, London.

  2. The complete cookery manual – Anthony D Reilly – Longman Group Ltd., UK.

  3. The theory of Catering – Kinton & Ceserani – Hoddel & Strnal.

  4. Food Preparation – Clive Finch

  5. Time Life – Good Cook Series

  6. Daniel R Steven Son – Stanl Thrones Ltd.,

  7. The complete cookery manual – Anthony O’ Reilly Longman UK.

PAPER – 24

CORE - FOOD AND BEVERAGE SERVICE – IV
UNIT – I
Room Service
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