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Core Concepts in Hospitality and Tourism: Restaurant Service Basics /
Material type:
TextPublication details: New York : 3G E-Learning, 2019.Description: 4125 pages; 4125 pagesISBN: - 9781984620927
- REF 642.6 C81
| 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 642.6 C81 2019 (Browse shelf(Opens below)) | Available | 002611 |
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| REF 642.56 V82 A visual referenceto in room dining service / | REF 642.56 V82 2021 A visual referenceto in room dining service / | REF 642.5605 Q40 Quick Food Service Operations / | REF 642.6 C81 2019 Core Concepts in Hospitality and Tourism: Restaurant Service Basics / | REF 642.6 C83 Food and Beverage Service / | REF 642.79 N16 Napkin folding : 40 ideas for original table settings / | REF 647 T41 2020 A visual reference to room service management / |
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