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Fundamentals in food service operations/ Bryan D. Baliste.
Material type:
TextPublication details: Sta. Cruz, Manila: EDRIC Pub., c2021.Description: 105 p. : ill. ; 26 cmISBN: - 978-621-8179-26-4 (pbk.)
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| Item type | Current library | Collection | Call number | Copy number | Status | Barcode | |
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Nueva Vizcaya State University - Bambang Campus General Collection Section | 600-699-Technology | GC 647.95 B186f 2021 (Browse shelf(Opens below)) | 2 | Available | GC22596 | |
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Books
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Nueva Vizcaya State University - Bambang Campus General Collection Section | 600-699-Technology | GC 647.95 B186f 2021 (Browse shelf(Opens below)) | 3 | Available | GC22597 | |
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Books
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Nueva Vizcaya State University - Bambang Campus General Collection Section | 600-699-Technology | GC 647.95 B186f 2021 (Browse shelf(Opens below)) | 1 | Available | GC21828 |
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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| GC 647.950 68 V614f 2015 Food service and management II / | GC 647.95 B165b 2019 Bar & Beverage management : a book on drinks / | GC 647.95 B165f 2019 Fundamentals in food service operations / | GC 647.95 B186f 2021 Fundamentals in food service operations/ | GC 647.95 B186f 2021 Fundamentals in food service operations/ | GC 647.95 B186f 2021 Fundamentals in food service operations/ | GC 647.95 C867f 2014 Food and beverage service for levels 1 and 2 / |
Includes bibliography.
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