At your service : a hands-on guide to the professional dining room

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Material type: Text

TextPublication details: Hoboken, N.J. : J. Wiley, 2005Description: 210p. : ill.; 25cmISBN:

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Item type	Current library	Collection	Call number	Status	Date due
Books	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf	NFIC	647.95 YOU (Browse shelf(Opens below))	Available

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Previous	647.95 MOR Cost management for profitable food and beverage operations/	647.95 RAN Introduction to professional foodservice /	647.95 SAN Understanding foodservice cost control : an operational text for food, beverage, and labor costs /	647.95 YOU At your service : a hands-on guide to the professional dining room	647.950151 JON Culinary calculations : simplified math for culinary professionals /	647.9501513 STR Math principles for food service occupations /	647.9501513 STR Math principles for food service occupations /	Next