Fundamentals Of Professional Food Preparation

Edisi

-

ISBN/ISSN

0-471-59523-3

Deskripsi Fisik

192 hlm.; 21,5 x 28 cm

Judul Seri

-

No. Panggil

R 641.5 LAC f

Quantity Food Sanitation

Edisi

-

ISBN/ISSN

0-471-59660-4

Deskripsi Fisik

xii + 468 hal.; 17 x 23 cm

Judul Seri

-

No. Panggil

R 641.3 LON q

Good Cook's Handbook : A Reference & Time-Saver

Edisi

-

ISBN/ISSN

0-376-02202-7

Deskripsi Fisik

112 hlm.; ilus.; 21 x 27 cm

Judul Seri

-

No. Panggil

R 641.3 GOO g

Sales And Service For The Wine Professional

Edisi

Ed. 2

ISBN/ISSN

0-304-70594-2

Deskripsi Fisik

x + 214 hlm.; ilus.; 19 x 25 cm

Judul Seri

-

No. Panggil

R 641.2 JUL s

Beverage Sales And Service: A Professional Guide For Student

Edisi

Ed. 2

ISBN/ISSN

0-7506-0105-1

Deskripsi Fisik

x + 194 hlm.; ilus.; 19 x 25 cm

Judul Seri

-

No. Panggil

R 641.2 JUL b

English For Hotel Services

English for hotel Services is a fuctionally based course. It is specifically designed to imrove the communisonnel who have to deal with guest of different nationalities.