Introduction to professional foodservice / Wallace L. Rande.

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TextPublication details: New York : John Wiley, c1996.Description: x, 285 p. ; ill. ; 25 cmISBN:

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Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG New Materials Shelf	NFIC	647.95 RAN (Browse shelf(Opens below))	Available		03693

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Previous	647.95 KIN The theory of catering/	647.95 MOR Cost management for profitable food and beverage operations/	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 /	Next

Includes bibliographical references and index.

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