At your service : a hands-on guide to the professional dining room / The Culinary Institute of America ; John W. Fischer.
By: Fischer, John W.
Contributor(s): Culinary Institute of America.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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INSTITUTE OF TOURISM LIBRARY
Welcome to Insitute of tourism library |
non fiction | 647.95 (Browse shelf) | Available | T000001167 |
Browsing INSTITUTE OF TOURISM LIBRARY Shelves , Shelving location: Library shelves , Collection code: non fiction Close shelf browser
647.94068 22 World of Resorts from Development to Management | 647.94068 22 World of Resorts from Development to Management | 647.94068 22 World of Resorts from Development to Management | 647.95 At your service : | 647.95 Analysing catering operations | 647.95 Principles of design and operation of catering equipment / | 647.95 22 Management of food and beverage operations |
Includes index
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