introduction to proffesional food service: / james.p. coffman
By: "coffman, james p. "
.
Material type: 
BookPublisher: usa : institutions magazine 1971Edition: 1 ed.Description: ", 291p.; 28 cm.".DDC classification: 641. 3 cof
| Item type | Current location | Collection | Call number | Status | Notes | Date due | Item holds |
|---|---|---|---|---|---|---|---|
General Circulation Books
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Non-fiction | 641. 3 cof (Browse shelf) | Available | wk |
Total holds: 0
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| 641 patisserie: | 641. 1 spe special diets: | 641. 10 42 lam the calorie counter: | 641. 3 cof introduction to proffesional food service: | 641. 3 jul multiple choice questions on food service: | 641. 3 ste low-fat cookery: | 641. 3 tuo wine and food handbook: |
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