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The prentice hall dictionary of culinary arts
Material type:
TextPublication details: S.I. Prentice Hall 2006Edition: 2ndDescription: 522 p 24cmISBN: - 978-981-06-9706-8
- 641.303 L11p
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Higher Education Department Library Hotel Restaurant Management Section | HRM 641.303 L11p (Browse shelf(Opens below)) | 1 | Available | 25932 |
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| HRM 641.3 B43i 1975 Introductory foods / | HRM 641.3 K57m Meal management / | HRM 641.3 So6g A guide to meal management and table services | HRM 641.303 L11p The prentice hall dictionary of culinary arts | HRM 641.3373 J87b The Barista Manual / | HRM 641.34 G26 Healthy juices | HRM 641.4 Os59f Food processing |
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