Introduction to professional food service:written for the: Culinary Institute of America/ James.P. Coffman
By: "Coffman, James P. "
.
Material type: 
BookPublisher: Illinois : Institutions Magazine 1971Edition: ed.Description: 291p.; 28 cm. ill.Subject(s): food service
| Item type | Current location | Collection | Call number | Status | Notes | Date due | Item holds |
|---|---|---|---|---|---|---|---|
General Circulation Books
|
General Stacks | Non-fiction | TX911.C64 1971 (Browse shelf) | Available | F.N.-OLD LIB |
Total holds: 0
Browsing Technical University of Kenya Library Shelves , Shelving location: General Stacks , Collection code: Non-fiction Close shelf browser
| No cover image available | ||||||||
| TX911.B85 1993 reception student guide: | TX911.B85 1993 Reception student guide: | TX911.C43 1999 catering college delights: vegetarian: | TX911.C64 1971 Introduction to professional food service:written for the: | TX911.C65 1973 the savoy english course for the catering industry: | TX911.C65 M55 1993 Serving food & drink in the bar: | TX911.D67 1976 Case studies in hotel management : |
There are no comments for this item.