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Fundamentals of menu planning / Paul J. McVety, Bradley J. Ware, Claudette Lévesque.
Material type:
TextPublication details: New York : Wiley, c2001.Edition: 2nd edDescription: ix, 225 p. : ill. ; 28 cmISBN: - 0471369470 (pbk. : alk. paper)
- 642.5 MCV 21
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PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf | NFIC | 642.5 MCV (Browse shelf(Opens below)) | Available | 02076 | |
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PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf | NFIC | 642.5 MCV (Browse shelf(Opens below)) | Available | 05791 |
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| 642.5 DRY Profitable menu planning / | 642.5 JON Hotel and catering studies/ | 642.5 MCV Fundamentals of menu planning / | 642.5 MCV Fundamentals of menu planning / | 642.5 MCV Fundamentals of menu planning / | 642.5 SEA Menu design-merchandising and marketing/ | 642.56 CAS Cases in food service and clinical nutrition management / |
Includes bibliographical references (p. 221-222) and index.
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