Quantity food production, planning, and management
By: Knight, John B.
Contributor(s): Kotschevar, Lendal H.
Material type: BookPublisher: New York, N.Y. : Van Nostrand Reinhold, 1989Edition: 2nd ed.Description: 445.Call No.: TX943 K543Q 1989 Subject(s): FOOD SERVICECurrent location | Call number | Status | Date due | Barcode |
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Main Campus Book Shelves | TX943 K543Q 1989 (Browse shelf) | Available | 182973 | |
Main Campus Book Shelves | TX943 K543Q 1989 (Browse shelf) | Available | 182974 |
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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 / | TX943 K543Q 2000 Quantity food production, planning, and management / |
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