Culinary creation : an introduction to foodservice and world cuisine / by James L. Morgan.
Series: Butterworth-Heinemann hospitality management seriesPublication details: Amsterdam ; Boston : Elsevier/Butterworth-Heinemann, 2006.Description: xxii, 370 p. : ill. ; 26 cmISBN:- 0750679360
| Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911 M67 2006 (Browse shelf(Opens below)) | Available | 022910 | |
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911 M67 2006 (Browse shelf(Opens below)) | Available | 024378 | |
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911 M67 2006 (Browse shelf(Opens below)) | Available | 026423 |
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| CIR TX 911 H36 2010 The Cornell School of hotel administration handbook of applied hospitality strategy / | CIR TX 911 M67 2006 Culinary creation : an introduction to foodservice and world cuisine / | CIR TX 911 M67 2006 Culinary creation : an introduction to foodservice and world cuisine / | CIR TX 911 M67 2006 Culinary creation : an introduction to foodservice and world cuisine / | CIR TX 911 M67 2006 Culinary creation : an introduction to foodservice and world cuisine / | CIR TX 911 M67 2006 Culinary creation : an introduction to foodservice and world cuisine / | CIR TX 911 P69 2006 Introduction to the hospitality industry / |
Includes bibliographical references (p. 313-318) and index.
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