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Hotel & restaurant design /
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TextPublication details: New York, New York : 3G E-Learning, 2019.Description: 4795 pages; 4795 pagesISBN: - 9781984623232
- REF.647.950682 H79
| Cover image | Item type | Current library | Call number | Status | Date due | Barcode | |
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REFERENCE BOOKS | LAPULAPU-CEBU INTERNATIONAL COLLEGE REFERENCE SECTION | REF.647.950682 H79 2019 (Browse shelf(Opens below)) | Available | 001658 |
Browsing LAPULAPU-CEBU INTERNATIONAL COLLEGE shelves, Shelving location: REFERENCE SECTION Close shelf browser (Hides shelf browser)
| REF.647.950681 T34 Theory, practice and techniques in food and beverage cost control / | REF.647.950681 T34 2020 Theory, practice and techniques in food and beverage cost control / | REF.647.950681 T41 2019 3G handy guide: design and cost menus / | REF.647.950682 H79 2019 Hotel & restaurant design / | REF.648 C81 2019 Core concepts in hospitality and tourism: housekeeping / | REF.648 T41 2019 Housekeeping and Laundry Operations / | REF.649.1 B85 2019 Raising the challenging child : how to minimize meltdowns, reduce conflict, and increase cooperation / |
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