Culinary Creation : An Introduction to Foodservice and World Cuisine (E-Book)

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique…

Real-resumes For Restaurant Food Service & Hotel Jobs : Including Real Resume…

Edition

-

ISBN/ISSN

1-885288-28-X

Collation

177 hlm

Series Title

-

Call Number

650.14 Mck-r

Management of Food and Beverage Operations 2th

Edition

2

ISBN/ISSN

0-86612-057-2

Collation

x + 362 hlm ; 28 cm

Series Title

-

Call Number

647.95.068 Nin-m

Food Service Facilities Planning

Edition

-

ISBN/ISSN

0-87055-168-9

Collation

vii + 230 hlm ; 23 cm

Series Title

-

Call Number

642 Kaz-f

West and Wood's Introduction to Food Service

Edition

-

ISBN/ISSN

0-13-020889-2

Collation

xx, 619 hlm; 26 cm.

Series Title

-

Call Number

647.95.068 Pay-w c1

Standardizing Food Service for Quality and Efficiency

Edition

-

ISBN/ISSN

0-87055-437-9

Collation

ix, 221 hal; 29 cm.

Series Title

-

Call Number

647.95.068 Tol-s c1

Sanitation Management

Edition

2

ISBN/ISSN

0-86612-054-8

Collation

x + 425 hlm ; 28 cm

Series Title

-

Call Number

647.95.028 Cic-s

Food Service and Restaurant Marketing

Edition

-

ISBN/ISSN

0-8436-2263-6

Collation

312 hlm; 24 cm.

Series Title

-

Call Number

642.068.8 Rie-f c1

Introduction to Professional Food Service

Edition

-

ISBN/ISSN

0-471-57746-4

Collation

viii, 285; 25 cm.

Series Title

-

Call Number

647.95 Ran-i c1

Food Service Facilities Planning

Edition

-

ISBN/ISSN

0-87055-436-0

Collation

ix, 308 hal; 23 cm.

Series Title

-

Call Number

642.5 Kaz-f c1