Banquet and catering procedures: ( a student's guide)/ Ulysses C. Catchillar and 3 others.
Material type:
TextPublication details: Mandaluyong City: Books Atbp. Publishing Corp., c2009.Description: viii, 111 pages; 22 cmISBN: - 971-0388-85-1
- 2009 DFil 642.4 B22
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Filipiniana
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UM Digos College - LIC | Filipiniana | DFil 642.4 B22 2009 (Browse shelf(Opens below)) | 2 | Available | 21390 | ||
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Filipiniana
|
UM Digos College - LIC | Filipiniana | DFil 642.4 B22 2009 (Browse shelf(Opens below)) | 1 | Available | 21389 |
Browsing UM Digos College - LIC shelves, Collection: Filipiniana Close shelf browser (Hides shelf browser)
| DFil 642 R85i 2008 International menus for celebrations and festivities/ | DFil 642.4 B167 2019 Catering management/ | DFil 642.4 B167 2019 Catering management/ | DFil 642.4 B22 2009 Banquet and catering procedures: | DFil 642.4 B22 2009 Banquet and catering procedures: | DFil 642.4 P882 2023 Quantity cookery and catering management : a guide to students, leading to commercial cooking NC III / | DFil 642.4 P882 2023 Quantity cookery and catering management : a guide to students, leading to commercial cooking NC III / |
Includes bibliographical references.
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