Menu planning/ edited by Hector Moura
Material type:
TextPublication details: New York : Larsen & Keller, ©2017.Description: vii, 289 pages : color illustration ; 27 cmISBN: - 978-1-63549-621-5
- 2018 DC 642 M529
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Circulation
|
UM Digos College - LIC Book Cart | Circulation | DC 642 M529 2017 (Browse shelf(Opens below)) | 1 | Available | 25362 |
Browsing UM Digos College - LIC shelves, Shelving location: Book Cart, Collection: Circulation Close shelf browser (Hides shelf browser)
| DC 641.815 G44p 2009 Professional baking/ | DC 641.86 D472 2017 Dessert making / | DC 641.874 W691 2017 Cocktail making and bartending / | DC 642 M529 2017 Menu planning/ | DC 642 Sm18 2018 Small food service venture / | DC 642.4 P942 2019 Produce and serve food for buffets/ | DC 642.6 D14 2009 Restaurant service basics / |
Includes index.
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