Quantity food production, planning, and management / John B. Knight, Lendal H. Kotschevar
By: Knight, John B.
Contributor(s): Kotschevar, Lendal H.
Material type: BookPublisher: New York, N.Y. : Wiley, c2000Edition: 3rd ed.Description: 500 p. : ill.ISBN: 0471333476.Call No.: TX943 K543Q 2000 Subject(s): FOOD SERVICEBibliography, etc. Note: Includes bibliographical references and indexCurrent location | Call number | Status | Date due | Barcode |
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Main Campus Book Shelves | TX943 K543Q 2000 (Browse shelf) | Available | 200309200045 |
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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 / | TX943 K677F 1986 Food service planning : | TX943 K677F 1986 Food service planning : |
Includes bibliographical references and index
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