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	1.	Fundamentals of food and nutrition in the culinary arts by Berkoff, Nancy Material type: Text Publication details: New Jersey : Prentice Hall, 2005 Availability: Items available for loan: Higher Education Department Library (3)Call number: HRM 613.2 B45f, ... Place hold Add to cart (remove)
	2.	No cover image available No cover image available Managing food and nutrition services : for the culinary, hospitality and nutrition professionals by Edelstein, Sari Material type: Text Publication details: Massachussetts : Jones and Barlett Publishers, 2008 Online resources: Click to see Table of Contents Availability: Items available for loan: Higher Education Department Library (2)Call number: HRM 613.2 ED2m, ... Place hold Add to cart (remove)
	3.	Dictionary of culinary arts / Labensky, Steven R., et.al. by Labensky, Steven R., et.al Material type: Text Publication details: Philippines : Pearson Education South Asia PTEltd, 2008 Availability: Items available for reference: Basic Education Department Library: Not for loan (1)Call number: 413 L11d 2008. Add to cart (remove)
	4.	Culinary arts and sciences by Ruth Estrada Javier Reyes Material type: Text; Format: print ; Literary form: Not fiction Publication details: Manila Unlimited Books 2017 Availability: Items available for loan: Higher Education Department Library (2)Call number: 641.5 R33c, ... Not available: Higher Education Department Library: Checked out (1). Place hold Add to cart (remove)

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