Culinary arts and hospitality /
Material type:
TextPublication details: New York, New York : 3G E-Learning, 2018.Edition: 2nd EditionDescription: xii, 302 pages : chiefly color illustrations ; 24 cmISBN: - 9781680948820
- REF.647.95068 T41
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| REFERENCE BOOKS | LAPULAPU-CEBU INTERNATIONAL COLLEGE REFERENCE SECTION | REF.647.95068 T41 2018 (Browse shelf(Opens below)) | Available | 001305 |
Browsing LAPULAPU-CEBU INTERNATIONAL COLLEGE shelves, Shelving location: REFERENCE SECTION Close shelf browser (Hides shelf browser)
| REF.647.95068 P17 2019 Foodservice management: principles and practices / | REF.647.95068 P93 2019 Principles of restaurant reception supervision / | REF.647.95068 P93 2019 Principles of health and safety and food safety supervision in hospitality service / | REF.647.95068 T41 2018 Culinary arts and hospitality / | REF.647.95068 T41 2019 3G handy guide: restaurant operations / | REF.647.95068 V82 A visual reference for banquet servers & bartenders / | REF.647.95068 V82 2020 A visual reference for banquet servers & bartenders / |
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