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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: 647.95
Item type Current location Call number Vol info Copy number Status Notes Date due Barcode
Teaching Resource Taylor's Library-TU
647.95 FER (Browse shelf) Teaching Resource - Tome 2 1 Available SHTEx,70002,03,GR 5000044574