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Fundamentals of menu planning / by Paul J. McVety, Bradley J. Ware & Claudette Lévesque Ware.
Material type:
TextPublisher: Hoboken, N.J. : John Wiley & Sons, 2009Publisher: ©2009Edition: 3rd edDescription: xiii, 258 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 9780470072677
- 0470072679
- 642.5 22
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Koleksi Umum (Rak Terbuka)
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PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 13 | Koleksi Umum (Rak Terbuka) | OS 642.5 MCV (Browse shelf(Opens below)) | Available | 0000026344 |
Browsing PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN shelves, Shelving location: RAK 13, Collection: Koleksi Umum (Rak Terbuka) Close shelf browser (Hides shelf browser)
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| OS 642.4 SCA Catering Management / | OS 642.4 SCA Catering Management / | OS 642.5 DRY Profitable menu planning / | OS 642.5 MCV Fundamentals of menu planning / | OS 642.56 KEN Cases in food service and clinical nutrition management / | OS 642.56 KEN Cases in food service and clinical nutrition management / | OS 642.5622 PUC Food service manual for health care institutions / |
Includes index.
Bibliography: pages 243-245
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