A Survival guide for culinary professionals / Alan Gelb and Karen Levine.
Series: A Survival guide forNY: Delmar Learning, c2005NY: Delmar Learning, c2005Description: 329 p. ; 19 cmISBN:- 1-4018-4092-2
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| Print Materials | Main Library Hotel Restaurant Management | 647.95/G314c 2005 (Browse shelf(Opens below)) | Available | 0090599 |
Browsing Main Library shelves, Shelving location: Hotel Restaurant Management Close shelf browser (Hides shelf browser)
| 642.4 /H249 2005 Off-premise catering management / | 642.4 /H249 2005 Off-premise catering management / | 647.94 /St937 2006 Hotel and lodging management : | 647.95/G314c 2005 A Survival guide for culinary professionals / | 647.95/G314 2005 A Survival guide for restaurant professionals / | 647.95/An567 2003 Buying and selling a restaurant business for maximum profit / | 647.95/J82 2003 Restaurant marketing and advertising for just a dollars away/cAmy S. Jorgensen. |
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