Handbook of hospitality operations and IT.
Material type:
TextPublication details: Amsterdam : Elsevier, 2008.Description: xvi, 432 p; 24 cmContent type: - Text
- Unmediated
- Volume
- 978-0-7506-8753-9
- 647.0683 H19j
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
Books
|
FEU - Cavite Higher Education HED Library | REF 647.0683 H19j (Browse shelf(Opens below)) | Available | HED4414 |
Browsing FEU - Cavite Higher Education shelves, Shelving location: HED Library Close shelf browser (Hides shelf browser)
| REF 641.503 N42 New concise larousse gastronomique: the culinary classic / | REF 641.503 V82 The visual food lover's guide : includes essential information on how to buy, prepare, and store over 1000 types of food. | REF 641.86539 B81c Cake decorating basics : techniques and tips for creating beautiful cakes / | REF 647.0683 H19j Handbook of hospitality operations and IT. | REF 647.0683 H19t Handbook of hospitality human resources management. | REF 647.94 An24h Hotel front office : a training manual / | REF 647.94 H23 Handbook of hospitality strategic management. |
Includes index
English
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