Foodservice standards in resorts
By: Knight, John B.
Contributor(s): Salter, Charles A.
Material type:![materialTypeLabel](/opac-tmpl/lib/famfamfam/BK.png)
Current location | Call number | Status | Date due | Barcode |
---|---|---|---|---|
Main Campus Book Shelves | TX943 K543F (Browse shelf) | Available | 106620 |
Browsing Main Campus Shelves , Shelving location: Book Shelves Close shelf browser
TX943 E364P Professional restaurant service | TX943 F572A At your service : | TX943 K426C 1991 Concepts of foodservice operations and management | TX943 K543F Foodservice standards in resorts | TX943 K543Q 1989 Quantity food production, planning, and management | TX943 K543Q 1989 Quantity food production, planning, and management | TX943 K543Q 2000 Quantity food production, planning, and management / |
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