Banquet and catering procedures : (a student guide) Catchillar, Ulysses C.
Publisher: Books Atbp. Publishing Corp. ; 2009Description: viii, 111 pagesSubject(s): BanquetDDC classification: F 642.4 C362 2009| Item type | Current location | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|---|
Book
|
Sibalom | Sibalom MRES | Main-Reserve | F 642.4 C362 2009 (Browse shelf) | c. 1 | Available | UAMAIN 28655 |
Total holds: 0
Browsing Sibalom Shelves , Shelving location: MRES , Collection code: Main-Reserve Close shelf browser
| No cover image available |
|
|
No cover image available |
|
No cover image available |
|
||
| F 641.8 L9629g 2009 Garnishing made easy | F 641.81 A657 2021 Bread and pastry | F 641.819 L9639f 2012 The book of food art : fruit and vegetable carving | F 642.4 C362 2009 Banquet and catering procedures : (a student guide) | F 647.94 C8144 2020 Quality service management in tourism and hospitality | F 647.94 G917i 2011 Introduction to hotel and restaurant management | F 647.94 R6181 2012 Hotel rooms division management and control system / |
600 Technology (App Sciences)
There are no comments for this item.