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The theory of hospitality and catering: for levels 3 and 4 David Foskett and Patricia Paskins
Material type:
TextPublication details: London Hodder Education 2011Description: xi, 436p. col. ill. 27cmISBN: - 9781444123760
- Res 647.95 F789 2011
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Reserved and General Collection Section | Olivarez College Learning Resource Center | RES 647.95 F789 2011 (Browse shelf(Opens below)) | 1 | Available |
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| RES 647.94068 W3515 2009 Introduction to hospitality operations | RES 647.94071 C261 2006 Hospitality management: a capstone course | Res 647.9468 C261 2000 Housekeeping management / | RES 647.95 F789 2011 The theory of hospitality and catering: for levels 3 and 4 | RES 647.95 M823 2006 Culinary creation: an introduction to foodservice and wold cuisine | RES 647.95 M823 2006 Culinary creation: an introduction to foodservice and wold cuisine | Res 647.95015 J710 2004 Culinary calculations : simplified math for culinary professionals / |
Includes indexes.
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