Quantity food sanitation
Material type:
TextLanguage: English Publication details: 1996 John Wiley NEW YORKEdition: 5th edDescription: xii+468Subject(s): DDC classification: - 641.57 LON;1 R
| Item type | Current library | Collection | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
| Hotel Management Library | Central Library HM | HEM | 641.57 LON;1 R (Browse shelf(Opens below)) | Available | HM501 |
Browsing Central Library shelves, Shelving location: HM, Collection: HEM Close shelf browser (Hides shelf browser)
| No cover image available | No cover image available | No cover image available | No cover image available |
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| 641.57 CUL;1 The professional chef | 641.57 GIS;1 R Essentials of professional cooking | 641.57 GIS1;1 R Essentials of professional cooking | 641.57 LON;1 R Quantity food sanitation | 641.57 MOL;1 R Food for fifty | 641.57 RAH;1 R Food management in hotel, travel, tourism | 641.57 SAR;1 R Professional chef : the art of fine cooking |
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