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61.
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Early Years Child Care: key issues /
by O'HAGAN, Maureen and SMITH, Maureen. Edition: Second EditionMaterial type:  Text Publisher: London, Bailliere Tindall 1993Availability: Items available for loan: BENJAMIN WILLIAM MKAPA LIBRARY
[Call number: 649.1 O'HA]
(1).
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62.
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Playwork Candidate Handbook: NVQ/ SVQ and cache level 2 /
by FARROW, Tina, STEVENS, Valerie and Stanley Susan. Material type: Text Publisher: London, Heinemann Educational Publishers 2003Availability: Items available for loan: BENJAMIN WILLIAM MKAPA LIBRARY
[Call number: 649.5 FAR]
(1).
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63.
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The Cookery of England /
by AYRTON, Elisabeth. Material type: Text Publisher: London, Penguin Books 1974Availability: Items available for loan: BENJAMIN WILLIAM MKAPA LIBRARY
[Call number: 641.5942 AYR]
(1).
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64.
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Examining Food & Nutrition /
by RIDGWELL, Jenny. Material type: Text Publisher: Nairobi, Heinemann Educational Publishers 1996Availability: Items available for loan: BENJAMIN WILLIAM MKAPA LIBRARY
[Call number: 641.3 RID]
(1).
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65.
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Food Preparation and CookingLevel 1 and 2 /
by HAYTER, Roy. Material type: Text Publisher: London, Hotel and Caterng Training company Ltd. and The Macmillan Press Ltd. 1992Availability: Items available for loan: BENJAMIN WILLIAM MKAPA LIBRARY
[Call number: 641.5 HAY]
(1).
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66.
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Food poisoning and food hygiene / Betty C. Hobbs and Richard J. Gilbert
by Hobbs, Betty C. (Betty Constance) | Gilbert, R. J. (Richard John). Edition: Fourth editionMaterial type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Westport, Conn. : Food & Nutrition Press, 1978Availability: Items available for loan: SCHOOL OF HEALTH AND MEDICAL SCIENCES LIBRARY
[Call number: 614.3]
(3).
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67.
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Risk assessments of Salmonella in eggs and broiler chickens.
by World Health Organization | World Health Organization | Food and Agriculture Organization of the United Nations. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Geneva, Switzerland : Rome : World Health Organization ; Food and Agriculture Organization of the United Nations, c2002Availability: Items available for loan: SCHOOL OF HEALTH AND MEDICAL SCIENCES LIBRARY
[Call number: 636.508]
(1).
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68.
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Food -- facts and fallacies, [by] Allan G. Cameron.
by Cameron, Allan G. (Allan Gillies). Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: London, Faber and Faber Ltd., 1971Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.3]
(1).
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69.
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The world of food Eva Medved
by MEDVED, Eva. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Ginn and company 1973Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.3 2]
(2).
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70.
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The world of food / Eva Medved.
by Medved, Eva. Edition: 3rd ed.Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Lexington, Mass. : Ginn, 1981Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.3 3]
(3).
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71.
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Skills in food technology Jenny Ridgwell
by RIDGWELL, Jenny. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Jordan Heinemann 1997Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.3]
(1).
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72.
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food hygiene Susan Blanch
by BLANCH, Susan. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: London Hodder & soughton 2003Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.3]
(1).
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73.
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Critical perspectives in food studies / edited by Mustafa Koç, Jennifer Sumner and Anthony Winson.
by Winson, Anthony, 1952- | Sumner, Jennifer, 1949- | Koç, Mustafa, 1955-. Material type: Text; Format:
print
; Nature of contents:  ; Literary form:
Not fiction
Publisher: Don Mills, Ont. : Oxford University Press, c2012Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.3 2]
(1).
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74.
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Understanding food cost control : a programmed approach / Michael Riley
by Riley, Michael. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: London : E. Arnold, 1976Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.3]
(1).
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75.
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Buonissimo! Italian food has never been so sexy Gino D'Acampo
by D'ACAMPO, Gino. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: UK Kyle Cathie Ltd Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.3945]
(1).
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76.
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Food fundamentals / Margaret McWilliams.
by McWilliams, Margaret. Edition: 3d ed.Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: New York : Wiley, c1979Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.3]
(1).
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77.
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Food for work Robert Heller
by HELLER, Robert. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Great Britain Sutcliffe Catering Group Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.3]
(1).
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78.
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Principles of catering design, by Fred Lawson.
by Lawson, Fred R. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: [London] Architectural Press, 1973Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.4]
(1).
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79.
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Complete Vegetarian cookbook
by WARD, Susie. Material type: Text; Format:
print
; Literary form:
Not fiction
Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 641.5636]
(1).
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80.
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Catering calculations, by A. W. Grattidge Obe
by Grattidge, Albert Walter. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: London, Pitman, 1972Availability: Items available for loan: INSTITUTE OF TOURISM LIBRARY
[Call number: 541.4]
(1).
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