Design and layout of foodservice facilities /
Publication details: N. J. : John Wiley & Sons, Inc., c2008.Edition: third editionDescription: xv, 343 p. : ill. ; 28 cmISBN:- 9780471699637
- third edition Circ. 647.95068 B617d 2008
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Book Circulation | HM & Nursing Library | Circ. 647.95068 B617d 2008 (Browse shelf(Opens below)) | c1 | Available | 45915 | |
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Book Circulation | HM & Nursing Library | Circ. 647.95068 B617d 2008 (Browse shelf(Opens below)) | c2 | Available | 46529 | |
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Book Circulation | HM & Nursing Library | Circ. 647.95068 B617d 2008 (Browse shelf(Opens below)) | c3 | Available | 50324 |
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| Circ. 647.95023 G314s 2009 A survival guide for culinary art professionals / | Circ. 647.9506 W188p 2008 The professional personal : the business of doing business as a personal chef / | Circ. 647.95068 Ad211r 2008 The restaurant manager's success chronicles : insiders secrets and techniques food service managers use every day to make millions | Circ. 647.95068 B617d 2008 Design and layout of foodservice facilities / | Circ. 647.95068 B617d 2008 Design and layout of foodservice facilities / | Circ. 647.95068 B617d 2008 Design and layout of foodservice facilities / | Circ. 647.95068 C319l 2008 Leadership lessons from a chef : finding time to be great |
Includes bibliographical references and index.