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Fundamentals of menu planning / Paul J McVety, Claudette Levesque, Bradley J. Ware.
Material type:
TextPublication details: New York : John Wiley, c2001.Edition: 2nd edDescription: ix, 225 p. : ill. ; 28 cmISBN: - 0471369470
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | Item holds |
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Open Collection
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FIRST CITY UNIVERSITY COLLEGE | FIRST CITY UNIVERSITY COLLEGE | Open Collection | FCUC Library | 642.5 MCV (Browse shelf(Opens below)) | Available | 00018940 |
Total holds: 0
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| 642.4 SHI Introduction to catering : | 642.4068 MAT Catering : | 642.40688 ISM Catering sales and convention services / | 642.5 MCV Fundamentals of menu planning / | 642.6 LIL Food and beverage service / | 642.6 LIL Food and beverage service / | 642.6 LIL Food and beverage service / |
Includes bibliographical references and index
L00271 19/01/07 BUS University Book Store
SJY/000946 06/02/07