Quantity : food production, planning, and management John B. Knight, Lendal H. Kotschevar. 6
By: Knight, John Barton, 4 0 16 [, ] | [, ] |
Contributor(s): 5 6 [] |
Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; New York : John Wiley & Sons, Inc., ©2000.46Edition: third editionDescription: 25 cm. 500 pages : illustrationsContent type: text Media type: 2 Carrier type: volumeISBN: 0-471-33347-6 (hardcover)ISSN: 2Other title: 6 []Uniform titles: | | Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Food service. -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | R 641.57068 LOC classification: | TX943 | .K57 20002Other classification:| Item type | Current location | Home library | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|---|
| Book | PLM | PLM Reference Section | Reference | R 641.57068 K745q 2000 (Browse shelf) | Available | R29758 |
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| R 641.57 G447p 1999 Professional cooking | R 641.57 K141h 1996 Healthy and delicious : 400 professional recipes | R 641.57 P942 2002 The Professional chef | R 641.57068 K745q 2000 Quantity : food production, planning, and management | R 641.589 D33k 2007 Knife skills for chefs | R 641.589 D33k 2007 Knife skills for chefs | R 641.589 Su74 1985 Food processor cook book |
56
Includes bibliographical references and index.
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