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Student workbook [for] Professional cooking / [Wayne Gisslen]; National Restaurant Association Educational Foundation.
Series: ProMgmtNew York : John Wiley and Sons, c 2003Edition: Fifth editionDescription: 168 pages ; 24 cmISBN:- 0471208817
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
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Reading Room Books and Pamphlets
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Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 641.57 GIS (Browse shelf(Opens below)) | Available | 072328 | ||
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Reading Room Books and Pamphlets
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Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 641.57 GIS (Browse shelf(Opens below)) | Available | 072330 |
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| RBC 641.57 GIS Student workbook [for] Professional cooking / | RBC 641.57 GIS Professional Cooking / | RBC 641.57 GIS Advanced professional cooking / | RBC 641.57 GIS Student workbook [for] Professional cooking / | RBC 641.57 KNI Quantity food production, planning, and management / | RBC 641.57 KNI Quantity food production, planning, and management / | RBC 641.57 KNI Quantity food production, planning, and management / |
Includes answers.
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