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Foodservice management : principles and practices

Foodservice management : principles and practices

Edition : 13th ed. Global ed. PDF ed.
Call Number : 647.95 PAY f
Availability : 1 copies available for loan
Food and beverage cost control

Food and beverage cost control

Edition : 6th ed. PDF ed.
Call Number : 647.95 DOP f 2016
Availability : 1 copies available for loan
Food and beverage management

Food and beverage management

Edition : 6th ed. PDF ed.
Call Number : 647.95 FOO
Availability : 1 copies available for loan
Culinary arts principles and applications

Culinary arts principles and applications

Edition : 3th ed.
Call Number : 641.5 MCG c
Availability : 1 copies available for loan
Occupational health and safety in the food and beverage industry

Occupational health and safety in the food and beverage industry

Edition : 1st ed. Pdf ed.
Call Number : 664 NOR o
Availability : 1 copies available for loan
How to set a table

How to set a table

Edition :
Call Number : 642.6 LIE h
Availability : 1 copies available for loan
Professional Cooking

Professional Cooking

Edition : 4th ed. PDF ed
Call Number : 641.5 WAY p
Availability : 1 copies available for loan
Food and Beverage Service

Food and Beverage Service

Edition : PDF ed.
Call Number : 642 JOH f
Availability : 1 copies available for loan
Study guide to accompany food & beverage cost control

Study guide to accompany food & beverage cost control

Edition : 6th ed.
Call Number : 647.95 DOP s
Availability : 1 copies available for loan
Food and beverage cost control

Food and beverage cost control

Edition : 6th ed.
Call Number : 647.95 DOP f 2016
Availability : 1 copies available for loan
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