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Food production operations /
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TextPublication details: New York, New York : 3G E-Learning, 2020.Edition: 2nd editionDescription: 4150 pages; 4150 pagesISBN: - 9781984637055
- REF.647.95068 F73
| 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.647.95068 F73 2020 (Browse shelf(Opens below)) | Available | 001659 |
Browsing LAPULAPU-CEBU INTERNATIONAL COLLEGE shelves, Shelving location: REFERENCE SECTION Close shelf browser (Hides shelf browser)
| REF.647.95068 B22 2019 Banquet function and catering service procedures / | REF.647.95068 C81 2019 Core concepts in hospitality and tourism: food & beverage service / | REF.647.95068 F73 2020 Foodservice Systeems / | REF.647.95068 F73 2020 Food production operations / | REF.647.95068 F96 2018 Fundamentals of food and beverage operations / | REF.647.95068 Op28 2018 Operations management in hospitality industry / | REF.647.95068 P17 2019 Foodservice management: principles and practices / |
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