Fundamentals of menu planning

By:

Contributor(s):

Publication details: New Jersey John Wiley & Sons 2009 2009Edition: 3rdDescription: xiii,258p. 28cmISBN:

Subject(s):

DDC classification:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Lending Materials	Makandura Library Lending Section	Lending Collection	642.5 MCV (Browse shelf(Opens below))	Available	67299
Lending Materials	Makandura Library Lending Section	Lending Collection	642.5 MCV (Browse shelf(Opens below))	Available	67300
Lending Materials	Makandura Library Lending Section	Lending Collection	642.5MCV (Browse shelf(Opens below))	Available	66018

Previous								Next
Previous	642.4 KIN The theory of catering	642.4 KIN The theory of catering	642.5 MCV Fundamentals of menu planning	642.5 MCV Fundamentals of menu planning	642.56 PUC Foodservice manual for health care institutions	642.56 PUC Foodservice manual for health care institutions	642.6 DAH Restaurant services	Next

There are no comments on this title.

to post a comment.

Wayamba University Library Network