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Bar and service : levels 1 and 2 Hayter, Roy.

Publisher: Thomson learning. ; 2000Availability: Items available for loan: Sibalom [Call number: 647.950688 H33f 2000] (1).

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Bar and service : levels 1 and 2 Hayter, Roy.

Publisher: Thomson learning. ; 2000Availability: Items available for loan: Sibalom [Call number: 647.950688 H33f 2000] (1).

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Handbook of food service and technology 1 : food alteration and food quality edited by Romain Jeantet, Thomas Croguennec, Pierre Shuck, G�rard Brul�.

Publisher: ISTE Ltd ; John Wiley & Sons, Inc., ; 2016Availability: Items available for loan: Sibalom [Call number: 647.95 H23617 2016] (1).

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A survival guide for restaurant professionals Gelb, Alan.

Publisher: Thomson/ Delmar Learning, ; 2005Availability: Items available for loan: Sibalom [Call number: 647.95 G28s 2005] (1).

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Bar and service : levels 1 and 2 Hayter, Roy.

Publisher: Thomson learning. ; 2000Availability: Items available for loan: Sibalom [Call number: 647.950688 H33f 2000] (1).

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Foodservice management : principles and practices June Payne-Palacio.

Edition: Twelfth edition.Publisher: Prentice Hall. ; 2012Availability: Items available for loan: Sibalom [Call number: 647.95 P2931 2012] (1).

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Foodservice management : principles and practices June Payne-Palacio.

Edition: Twelfth edition.Publisher: Prentice Hall. ; 2012Availability: Items available for loan: Sibalom [Call number: 647.95 P2931 2012] (1).

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Foodservice management : principles and practices June Payne-Palacio.

Edition: Twelfth edition.Publisher: Prentice Hall. ; 2012Availability: Items available for loan: Sibalom [Call number: 647.95 P2931 2012] (1).

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Foodservice management : principles and practices June Payne-Palacio.

Edition: Twelfth edition.Publisher: Prentice Hall. ; 2012Availability: Items available for loan: Sibalom [Call number: 647.95 P2931 2012] (1).

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Bar and service : levels 1 and 2 Hayter, Roy.

Publisher: Thomson learning. ; 2000Availability: Items available for loan: Sibalom [Call number: 647.950688 H33f 2000] (1).

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Bar and service : levels 1 and 2 Hayter, Roy.

Publisher: Thomson learning. ; 2000Availability: Items available for loan: Sibalom [Call number: 647.950688 H33f 2000] (1).

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Food and beverage service : intermediate.

Publisher: 3G Elearning FZ LLC, ; 2016Availability: Items available for loan: Sibalom [Call number: 647.95 F6861 2016] (1).

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Food service : layout, design and theory Lever, William.

Publisher: Discovery Publishing House Pvt. Ltd. ; 2011Availability: Items available for loan: Sibalom [Call number: 647.95 L658 2011] (1).

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At your service : a hands-on guide to the professional dining room Fischer, John W.

Publisher: John Wiley & Sons, Inc, ; 2005Availability: Items available for loan: Sibalom [Call number: 647.95 C89a 2005] (1).

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Introduction to hospitality operations : an indispensable guide Jones, Peter.

Publisher: Continuum. ; 2002Availability: Items available for loan: Sibalom [Call number: 647.94068 J72i 2002] (1).

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Professional cooking Gisslen, Wayne,.

Edition: Fifth edition.Publisher: John Wiley & Sons, Inc, ; 2003Availability: Items available for loan: Sibalom [Call number: 641.57 G44p 2003] (1).

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Food management in hotel travel and tourism Donne, Edgar.

Publisher: ABD Publishers. ; 2019Availability: Items available for loan: Sibalom [Call number: 647.95068 D6852 2019] (1).

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3G handy guide : banquet service procedures 3G E-learning.

Publisher: 3G E-learning. ; 2019Availability: Items available for loan: Sibalom [Call number: 647.95 H23696 2019] (1).

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Design and layout of food service facilities John C. Birchfield.

Edition: Third Edition.Publisher: John Wiley & Sons, Inc. ; 2009Availability: Items available for loan: Sibalom [Call number: 647.95068 B6179 2009] (1).

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A Visual references to in room dining service 3G E-Learning.

Publisher: 3G E-Learning, LLC., ; 2020Availability: Items available for loan: Sibalom [Call number: 647.94 V8344 2020] (1).

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