Foundations of restaurant management & culinary arts : level one / National Restaurant Association.
Contributor(s): National Restaurant Association (U.S.).
Publisher: Boston, Mass. : Prentice Hall, c2011Description: xiii, 874 p. : col. ill. ; 29 cm.ISBN: 9780138019389 (hbk.); 013801938X (hbk.).Other title: Foundations of restaurant management and culinary arts : level one.Subject(s): Restaurant management | Food service managementDDC classification: 647.95068Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 5, BayNo 7 |
647.95068 FOU 2011 (Browse shelf) | 1 | Available | SCAFS,30003,03,AD | 5000127994 |
Browsing Taylor's Library-TU Shelves Close shelf browser
647.95068 FOO 2012 Food and beverage management / | 647.95068 FOO 2012 Food and beverage management / | 647.95068 FOO 2012 Food and beverage management / | 647.95068 FOU 2011 Foundations of restaurant management & culinary arts : | 647.95068 FUL Modern restaurant service : | 647.95068 FUL Modern restaurant service : | 647.95068 FUL Modern restaurant service : |
"Curriculum of the ProStart program offered by the National Restaurant Association"--Cover.
Includes index.