A survival guide for culinary professionals / Allan Gelb and Karen Levine
By: Gelb, Allan [author].
Contributor(s): Levine, Karen [author].
Material type:
BookPublisher: Clifton Park, NY : Thomson Delmar Learning, [2005]Description: v, 329 pages.Content type: text Media type: unmediated Carrier type: volumeISBN: 1401840922.Subject(s): Food service | Cooking | Cookbooks, food & beveragesGenre/Form:
Note(s):
Includes index.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| Book | Main Library Reference Section | Reference | R 647.95 G314s 2005 (Browse shelf) | Room use only | 19455QC |
Total holds: 0
Browsing Main Library Shelves , Shelving location: Reference Section , Collection code: Reference Close shelf browser
| R 647.94068 T337p 2010 Principles of management for the hospitality industry | R 647.94068 W878h 2015 Hospitality management | R 647.95 G314s 2005 A survival guide for restaurant professionals | R 647.95 G314s 2005 A survival guide for culinary professionals | R 647.95 Se481 2005 ServSafe Alcohol® | R 647.95068 Eg29h 2006 How to open and run a successful restaurant | R 647.95068 N714r 2006 Restaurant operations management |
Includes index.
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