Savoirs et techniques de restaurant : organisation et technologie professionelles tome 2 / Christine Ferret, photos Sylvie Vernichon
By: Ferret, Christine.
Series: Enseignement, formation, restauration, hotellerie. Publisher: Paris : Editions B.P.I. 2002Description: 368 p. col. ill. 30 cm.ISBN: 2857083386.Subject(s): Food service management | Restaurant managementDDC classification: 647.95Item type | Current location | Call number | Vol info | Copy number | Status | Notes | Date due | Barcode |
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Teaching Resource | Taylor's Library-TU | 647.95 FER (Browse shelf) | Teaching Resource - Tome 2 | 1 | Available | SHTEx,70002,03,GR | 5000044574 |