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Fundamentals in food service operations / Claire Ann M. Yao
Material type:
TextPublication details: Manila: Rex, c2022Description: vi, 222 p. : ill. ; 26 cmISBN: - 978-621-04-3439-2 (pbk.)
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Nueva Vizcaya State University - Bambang Campus General Collection Section | 600-699-Technology | GC 647.95 Y25f 2022 (Browse shelf(Opens below)) | 1 | Available | GC22567 | |
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Books
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Nueva Vizcaya State University - Bambang Campus General Collection Section | 600-699-Technology | GC 647.95 Y25f 2022 (Browse shelf(Opens below)) | 2 | Available | GC22581 |
Browsing Nueva Vizcaya State University - Bambang Campus shelves, Shelving location: General Collection Section, Collection: 600-699-Technology Close shelf browser (Hides shelf browser)
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No cover image available No cover image available | No cover image available No cover image available | ||
| GC 647.95 R788f 2021 Food and beverage services / | GC 647.95 V496p 1999 Professional food and beverage service management / | GC 647.95 Y25f 2022 Fundamentals in food service operations / | GC 647.95 Y25f 2022 Fundamentals in food service operations / | GC 650.01 K96b 2022 Business mathematics / | GC 650.1 F634b 2017 Business plan / | GC 650.1 F634b 2017 Business policy and strategy / |
Includes bibliography & index.
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