Principles of catering design, by Fred Lawson.
By: Lawson, Fred R.
Material type:
TextPublisher: [London] Architectural Press, 1973Description: 174 p. illus., plans. 31 cm.ISBN: 0851395333.Subject(s): Food service -- Equipment and suppliesDDC classification: 641.4
| Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books
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INSTITUTE OF TOURISM LIBRARY
Welcome to Insitute of tourism library |
non fiction | 641.4 (Browse shelf) | Available | T000001033 |
Browsing INSTITUTE OF TOURISM LIBRARY Shelves , Shelving location: Library shelves , Collection code: non fiction Close shelf browser
| 641.36 Meat: | 641.3959 International Cuisine: | 641.4 Mastering catering science | 641.4 Principles of catering design, | 641.5 The Sheraton world cookbook / | 641.5 The best of British cooking / | 641.5 At My Table |
Includes index.
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