At your service : a hands-on guide to the professional dining room / The Culinary Institute of America ; John W. Fischer
By: Fischer, John W.
Contributor(s): Culinary Institute of America.
Material type: BookPublisher: Hoboken, N.J. : Wiley, c2005Description: 210 p. : ill.ISBN: 0764557475.Call No.: TX943 F572A 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 F572A (Browse shelf) | Available | 200612130159 |
Browsing Main Campus Shelves , Shelving location: Book Shelves Close shelf browser
TX943 A664 1995 Applied foodservice sanitation : | TX943 A664 1995 Applied foodservice sanitation : | 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 |
Includes bibliographical references and index
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