Fundamentals of menu planning / Paul J. McVety.
Material type:
TextPublication details: Hoboken, NJ : John Wiley & Sons, 2009.Edition: 3rdDescription: xiii, 258 p.: ill; 28 cmContent type: - Text
- Unmediated
- Volume
- 978-0-470-07267-7
- 642.5 M25f
| Item type | Current library | Call number | Status | Barcode | |
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FEU - Cavite Higher Education HED Library | 642.5 M25f (Browse shelf(Opens below)) | Available | HED1175 | |
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FEU - Cavite Higher Education HED Library | 642.5 M25f (Browse shelf(Opens below)) | Available | HED3979 | |
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Books
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FEU - Cavite Higher Education HED Library | 642.5 M25f (Browse shelf(Opens below)) | Available | HED0587 |
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| 642.4068 M42c Catering : a guide to managing a successful business operation / | 642.4068 M42c Catering : a guide to managing a successful business operation / | 642.5 M25f Fundamentals of menu planning / | 642.5 M25f Fundamentals of menu planning / | 642.5 M25f Fundamentals of menu planning / | 642.6 D13r Restaurant service basics / | 642.6 L62f Food and Beverage sevice / |
Includes bibliographic references and index
English
1
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