Food preparation for hotels, restaurants and cafeterias
By: Haines, Robert G.
Material type:
BookPublisher: Homewood, Ill. : Amrican Technical, 1973Edition: 2nd ed.Description: 678.Call No.:
TX820
H346F 1973
Subject(s): QUANTITY COOKERY
| Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Main Campus Book Shelves | TX820 H346F 1973 (Browse shelf) | Available | 93955 |
Browsing Main Campus Shelves , Shelving location: Book Shelves Close shelf browser
| TX820 G577A Advanced professional cooking / | TX820 G577P 2003 Professional cooking / | TX820 G577P 2003 Professional cooking / | TX820 H346F 1973 Food preparation for hotels, restaurants and cafeterias | TX820 K677S 1988 Standards, principles, and techniques in quantity food production | TX820 L326F Fundamentals of professional food preparation : a laboratorytext-workbook | TX820 L376P The professional garde manger : |
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