A

RESEARCH REPORT
ON

IMPORTANCE OF
MEASUREMENT AND
TEMPERATURE IN BAKERY
Submitted in partial fulfillment of
the requirement for the degree of
BHMCT

Submitted To : Submitted By :
Mr. Sanjay Tyagi Parkhi Gautam
BHMCT
Roll. No. : 1615774064

INSTITUTE OF HOTEL MANAGEMENT &

CATERING TECHNOLOGY
Roorkee Road, Meerut (U.P.)
 INSTITUTE OF HOTEL MANAGEMENT
CATERING TECHNOLOGY & APPLIED
NUTRITION, MEERUT (UP)

CERTIFICATE

This is to certify that PARKHI GAUTAM student of

BHMCT (Final Year) has completed his project work on

IMPORTANCE OF MEASUREMENT AND

TEMPERATURE IN BAKERY.

Mr. Anand Mittal

Director Academic
 INSTITUTE OF HOTEL MANAGEMENT
CATERING TECHNOLOGY & APPLIED
NUTRITION, MEERUT (UP)

CERTIFICATE

This is to certify that PARKHI GAUTAM student of

BHMCT (Final Year) has completed his project work on

IMPORTANCE OF MEASUREMENT AND

TEMPERATURE IN BAKERY.

HOD
 INSTITUTE OF HOTEL MANAGEMENT
CATERING TECHNOLOGY & APPLIED
NUTRITION, MEERUT (UP)

GUIDE NOTE

This is to certify that PARKHI GAUTAM student of

BHMCT (Final Year) has completed his project work on

IMPORTANCE OF MEASUREMENT AND

TEMPERATURE IN BAKERY.

Project Guide
ACKNOWLEDGEMENT

A Project like this cannot be completed without help

and advice from different services. This project has

been made possible through direct and indirect co-

operation of various people for whom I wish to express

my appreciation and gratitude.

First and foremost I am thankful to academic and

administrative members of the IHM family, for giving me

a chance to work on this project, I am thankful to the

teachers of BHMCT for enabling me to purse my

studies and attain this vast knowledge.

I am thankful to My Director and Guide for their

valuable suggestion and guidance.

Date :
Place : PARKHI GAUTAM
CONTENTS

S.N. Topic

1. Introduction
2. Justification of the Study
3. Details of the Project
a. Title of the Project
b. Objective of the Study
c. Statement of the Problem
4. Methodology
5. Recommendations
6. Conclusion
7. Limitations
7. Bibliography
8. Questionnaires