Controlling foodservice costs competency guide National restaurant association

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Material type: Text

TextPublication details: New Jersey Prentice hall 2007Description: 196p; ISBN:

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode
Books	Chimoio - Faculdade de Engenharia Reference	Reference	641 (Browse shelf(Opens below))	C1	Available		61312

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Previous	641 Understanding food	641 Experimetal foods laboratory manual	641 Fundamentals of food Biotechnology	641 Controlling foodservice costs	641 Quantity food purchasing	641 Food service in institutions	641 Principles of food science	Next

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