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INTRODUCTION TO PROFESSIONAL FOODSERVICE / Wallace L. Rande.

By: Material type: TextTextPublisher: New York : John Wiley, 1996Copyright date: ©1996Description: x, 285 pages ; illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471577464
  • 9780471577461
Other title:
  • Professional foodservice
Subject(s): DDC classification:
  • 647.95 20
Online resources:
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Holdings
Item type Current library Collection Call number Status Date due Barcode
Koleksi Umum (Rak Terbuka) Koleksi Umum (Rak Terbuka) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 13 Koleksi Umum (Rak Terbuka) OS 647.95 RAN (Browse shelf(Opens below)) Available 0000002001
Koleksi Pinjaman Terhad (Buku bertanda Merah) Koleksi Pinjaman Terhad (Buku bertanda Merah) PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN RAK 24 Koleksi Pinjaman Terhad (Buku bertanda Merah) RED 647.95 RAN (Browse shelf(Opens below)) Available 0000002002
Browsing PERPUSTAKAAN POLITEKNIK TUANKU SYED SIRAJUDDIN shelves, Shelving location: RAK 24, Collection: Koleksi Pinjaman Terhad (Buku bertanda Merah) Close shelf browser (Hides shelf browser)
RED 647.95 KOT Management by menu / RED 647.95 KOT Management By Menu / Lendal H. Kotschevar, Marcel R. Escoffier. RED 647.95 LAB Applied math for food service / RED 647.95 RAN INTRODUCTION TO PROFESSIONAL FOODSERVICE / RED 647.95 RES Restaurant management / RED 647.95068 BIR Design and layout of foodservice facilities / RED 647.95068 EGE How to open and run a successful restaurant /

Includes bibliographical references and index.

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