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21.
|
Fast food operations / Peter Bertram.
by Bertram, Peter. Material type:  Book; Format:
print
; Literary form:
Not fiction
Publisher: London : Barrie and Jenkins, 1975Availability: Items available for loan: [Call number: TX911.B47 1975] (3).
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22.
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Introduction to professional food service:written for the: Culinary Institute of America/ James.P. Coffman
by "Coffman, James P. ". Edition: ed.Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: Illinois : Institutions Magazine 1971Availability: Items available for loan: [Call number: TX911.C64 1971] (1).
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23.
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food and beverage service: / sudhir.. andrews
by "andrews, sudhir . ". Edition: 1 ed.Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: india : tata mcgraw-hill 2004Availability: Items available for loan: (1).
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24.
|
Practical larder work,
by C�etre, F. O. [from old catalog]. Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: London, Pitman, 1968Availability: Items available for loan: [Call number: TX820.C44 1975] (3).
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25.
|
The theory of catering / Ronald Kinton, Victor Ceserani.
by Kinton, Ronald | Ceserani, Victor. Edition: 5th ed.Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: London : Philadelphia, Pa. : E. Arnold ; Distributed exclusively by International Ideas, 1984Availability: Items available for loan: [Call number: TX943] (7).
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26.
|
Culinary creation : an introduction to foodservice and world cuisine / by James L. Morgan.
by Morgan, James L. (James LeRoy), 1946-. Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: Amsterdam ; Boston : Elsevier Butterworth-Heinemann, c2006Online access: Table of contents | Publisher description Availability: Items available for loan: [Call number: TX911.M66 2006] (1).
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27.
|
The theory of catering / Ronald Kinton, Victor Ceserani.
by Kinton, Ronald | Ceserani, Victor. Edition: 5th ed.Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: London : Philadelphia, Pa. : E. Arnold ; Distributed exclusively by International Ideas, 1984Availability: Items available for loan: [Call number: TX943] (1).
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28.
|
Classical cooking the modern way / by Eugen Pauli ; edited by Marjorie S. Arkwright ; [English translation by Peter C. March and Monroe S. Levine].
by Pauli, Eugen, 1926-1983 | Arkwright, Marjorie S. Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: Boston : CBI Pub. Co., c1979Availability: Items available for loan: [Call number: TX652.P35 1979] (2).
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29.
|
The theory of catering / Ronald Kinton, Victor Ceserani.
by Kinton, Ronald | Ceserani, Victor. Edition: 5th ed.Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: London : Philadelphia, Pa. : E. Arnold ; Distributed exclusively by International Ideas, 1984Availability: Items available for loan: [Call number: TX943.K53 1995] (1).
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30.
|
Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
by Gisslen, Wayne, 1946-. Edition: 6th ed.Material type: Book; Format:
print
; Literary form:
Not fiction
Publisher: Hoboken, N.J. : John Wiley, c2007Online access: Table of contents | Publisher description Availability: Items available for loan: [Call number: TX820.G54 2007] (2).
|
