Essentials of food safety and sanitation / David McSwane, Nancy R. Rue, Richard Linton.
Publication details: Upper Saddle River, NJ : Pearson/Prenticeb Hall, 2005.Edition: 4th edDescription: xxi, 440 p. : ill. (some col.) ; 24 cmISBN:- 0131196596
| Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|
| Manila Tytana Colleges Library CIRCULATION SECTION | CIR TX 911.3.S3 M37 2005 (Browse shelf(Opens below)) | Available | 014522 |
Browsing Manila Tytana Colleges Library shelves, Shelving location: CIRCULATION SECTION Close shelf browser (Hides shelf browser)
| No cover image available | ||||||||
| CIR TX 911.3.S24 B53 2003 Food hygiene / | CIR TX 911.3.S24 B53 2003 Food hygiene / | CIR TX 911.3.S3 A73 2005 HACCP and sanitation in restaurants and food service operations : a practical guide based on the FDA food code, / | CIR TX 911.3.S3 M37 2005 Essentials of food safety and sanitation / | CIR TX 911.3.S3 S47 2004 ServSafe coursebook. | CIR TX 911.3.S3 S47 2014 Servsafe coursebook. | CIR TX 911.3.S4 H67 2017 Hospitality security services / |
Includes bibliographical references and index.
There are no comments on this title.