Image from Amazon.com
Restaurant food service equipment
Material type:
TextPublication details: NJ : Prentice Hall, 2010Description: 152pages ; 23cmISBN: - 9781845284244
- 642 D849 2010
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
Books
|
Taytay College Library Circulation | Cir 642 D849 2010 (Browse shelf(Opens below)) | Available | TC-014343 |
Browsing Taytay College Library shelves, Shelving location: Circulation Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| CIR 642 C2812 2009 Banguet and catering procedures ( a student guide ) | CIR 642 C2812 2009 Banguet and catering procedures ( a student guide ) | Cir 642 C969 1993 Customer service | Cir 642 D849 2010 Restaurant food service equipment | Cir 642 L551 1998 Essentials in meal management : | Cir 642 L628 1994 Food & Beverage service | Cir 642 L628 1994 Food & Beverage service |
There are no comments on this title.
Log in to your account to post a comment.
