Principles of design and operation of catering equipment / A. Milson and D. Kirk.
By: Milson, A. (Anthony).
Contributor(s): Kirk, D. (David) [joint author.].
Material type: TextSeries: Ellis Horwood series in food science and technology. Publisher: E. Horwood Avi publishing 1980Description: 440 p. : ill. ; 23 cm.ISBN: 085312132X :.Subject(s): Food service -- Equipment and suppliesDDC classification: 647.95Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books |
INSTITUTE OF TOURISM LIBRARY
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non fiction | 647.95 (Browse shelf) | Available | T000001166 |
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 | 647.95 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 | 647.95 22 Management of food and beverage operations | 647.95 22 Management of food and beverage operations |
Includes index
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