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21. |
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West's and Wood's introduction to foodservice /
Publication:
New York : Macmillan, 1994
. xxiii, 664 p.
Date:1994
Availability:
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Science & Technology
[TX911.3 M37 W44 1994]
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22. |
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Food service operations /
Publication:
London : Cassell, 1988
. xiii,270 p. :
Date:1988
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23. |
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Hospitality and travel marketing /
Publication:
Albany, N.Y. : Delmar Pub., 1989
. xi, 532 p.
Date:1989
Availability:
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Science & Technology
[TX911.3 M3 M67]
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24. |
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Principles of food sanitation /
Publication:
New York : Van Nostrand Reinhold, 1985
. xi, 367 p.
Date:1985
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Science & Technology
[TX911.3 S3 M37]
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25. |
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Principles of food sanitation /
Publication:
New York : Van Nostrand Reinhold, 1985
. xi, 367 p.
Date:1985
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26. |
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Mastering restaurant service /
Publication:
Houndmills : Macmillan, 1989
. xv, 362 p. :
Date:1989
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[TX925 C73]
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27. |
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Professional cooking /
Publication:
Hoboken, N.J. : John Wiley, 2007
. xxxii, 1056 p. :
, "Featuring recipes from Le Cordon Bleu."
29 cm.
Date:2007
Availability:
Copies available:
Turkeyen Campus
[TX820 .G54 2007]
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