Core concepts in hospitality and tourism: food production /
Material type:
TextPublication details: New York, New York : 3G E-Learning, 2019.Description: 4125 pages; 4125 pagesISBN: - 9781984620934
- REF.664 C81
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| REFERENCE BOOKS | LAPULAPU-CEBU INTERNATIONAL COLLEGE REFERENCE SECTION | REF.664 C81 2019 (Browse shelf(Opens below)) | Available | 001360 |
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| REF.658.8342 M26 2020 Understanding consumer behavior / | REF.658.84 K61 2019 Digital marketing strategy : an integrated approach to online marketing / | REF.659.2 Ur12 2020 Urban events, place branding and promotion : place event marketing / | REF.664 C81 2019 Core concepts in hospitality and tourism: food production / | REF.664.00286 J19 2020 Principles of food sanitation / | REF.664.07 Sh26 2018 Food safety : the science of keeping food safe / | REF.664.8 F89 2020 Fresh-cut fruits and vegetables : technologies and mechanisms for safety control / |
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