Commercial cookery : menu planning.
Material type:
TextSeries: Commercial cookeryPublisher: Regency Park, S. Aust. : Regency Institute of TAFE, c1992Description: 213 p. : ill. ; 30 cmISBN: - 1863931759
- Menu planning
- 647.95
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 647.95 COM (Browse shelf(Opens below)) | 1 | Available | A313326B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 647.940922 CON Contemporary biographies in hospitality & tourism. | 647.9409793135 BRA The Moulin Rouge and Black rights in Las Vegas : a history of the first racially integrated hotel-casino / | 647.95 BON Bon appétit : restaurant design / | 647.95 COM Commercial cookery : menu planning. | 647.95 DOR Dining out : secrets from America's leading critics, chefs, and restaurateurs / | 647.95 FOS Ceserani & Kinton's the theory of catering / | 647.95 LAN The art of the restaurateur / |
Includes bibliographical references.
There are no comments on this title.
Log in to your account to post a comment.