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Fundamentals of Menu Planning / Paul J. McVety, Bradley J. Ware, Claudette L�evesque.
Publisher: New York : Wiley, c2001Edition: Second editionDescription: ix, 225 pages : illustration ; 28 cmContent type:- text
- unmediated
- volume
- 0471369470 (pbk. : alk. paper)
- 642/.5 21
- TX911.3.M45 M38 2001
| Item type | Current library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
| Books | Old Harbour Campus | Available | ||||||
Reading Room Books and Pamphlets
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Old Harbour Campus | Reserve Book Collection | Reserve Book Collection | RBC 642 MCV (Browse shelf(Opens below)) | Available | 075278 |
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| RBC 641.874 PAR 1000 best bartender's recipe / | RBC 641.874 PAR 1000 best bartender's recipe / | RBC 641.875 OLI Best ever book of juices and smoothies : | RBC 642 MCV Fundamentals of Menu Planning / | RBC 642 NAT Student workbook [for] Management by menu / | RBC 642 NAT Student workbook [for] Management by menu / | RBC 642.4 FOS The Theory of Catering / |
Includes bibliographical references (pages 221-222) and index.
1210 Lexile.
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