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Purchasing For Chefs: A Concise Guide (Second Edition)

Hale, Andrew Stefanelli, John M.

Edition: 2
ISBN/ISSN: 978-0-470-29216-7
Collation: 252 hlm, 23 cm
Series Title: Culinary
Call Number: 640.7 Hal-p

Edition: 2
ISBN/ISSN: 978-0-470-29216-7
Collation: 252 hlm, 23 cm
Series Title: Culinary
Call Number: 640.7 Hal-p

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Purchasing [Second Edition]

National Restaurant Association

Edition: -
ISBN/ISSN: 978-0-1321-8164-8
Collation: 237 hlm, 28 cm
Series Title: Culinary
Call Number: 640.7 Res-p

Edition: -
ISBN/ISSN: 978-0-1321-8164-8
Collation: 237 hlm, 28 cm
Series Title: Culinary
Call Number: 640.7 Res-p

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Purchasing Cost control and Menu Management

The International Culinary School

Edition: -
ISBN/ISSN: 978-0-470-17916-1
Collation: 687 hlm, 24 cm
Series Title: Hospitality
Call Number: 641 Int-p

Edition: -
ISBN/ISSN: 978-0-470-17916-1
Collation: 687 hlm, 24 cm
Series Title: Hospitality
Call Number: 641 Int-p

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