NMSCT catalog › Results of search for 'ccl=(su:"Food service.")'

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		Bar and service : levels 1 and 2 Hayter, Roy. Publisher: Thomson learning. ; 2000Availability: No items available Place hold Log in to add tags
		Bar and service : levels 1 and 2 Hayter, Roy. Publisher: Thomson learning. ; 2000Availability: No items available Place hold Log in to add tags
		Handbook of food service and technology 1 : food alteration and food quality edited by Romain Jeantet, Thomas Croguennec, Pierre Shuck, G�rard Brul�. Publisher: ISTE Ltd ; John Wiley & Sons, Inc., ; 2016Availability: No items available Place hold Log in to add tags
		A survival guide for restaurant professionals Gelb, Alan. Publisher: Thomson/ Delmar Learning, ; 2005Availability: No items available Place hold Log in to add tags
		Bar and service : levels 1 and 2 Hayter, Roy. Publisher: Thomson learning. ; 2000Availability: No items available Place hold Log in to add tags
		Foodservice management : principles and practices June Payne-Palacio. Edition: Twelfth edition.Publisher: Prentice Hall. ; 2012Availability: No items available Place hold Log in to add tags
		Foodservice management : principles and practices June Payne-Palacio. Edition: Twelfth edition.Publisher: Prentice Hall. ; 2012Availability: No items available Place hold Log in to add tags
		Foodservice management : principles and practices June Payne-Palacio. Edition: Twelfth edition.Publisher: Prentice Hall. ; 2012Availability: No items available Place hold Log in to add tags
		Foodservice management : principles and practices June Payne-Palacio. Edition: Twelfth edition.Publisher: Prentice Hall. ; 2012Availability: No items available Place hold Log in to add tags
		Bar and service : levels 1 and 2 Hayter, Roy. Publisher: Thomson learning. ; 2000Availability: No items available Place hold Log in to add tags
		Bar and service : levels 1 and 2 Hayter, Roy. Publisher: Thomson learning. ; 2000Availability: No items available Place hold Log in to add tags
		Food and beverage service : intermediate. Publisher: 3G Elearning FZ LLC, ; 2016Availability: No items available Place hold Log in to add tags
		No cover image available Food service : layout, design and theory Lever, William. Publisher: Discovery Publishing House Pvt. Ltd. ; 2011Availability: No items available Place hold Log in to add tags
		At your service : a hands-on guide to the professional dining room Fischer, John W. Publisher: John Wiley & Sons, Inc, ; 2005Availability: No items available Place hold Log in to add tags
		No cover image available Introduction to hospitality operations : an indispensable guide Jones, Peter. Publisher: Continuum. ; 2002Availability: No items available Place hold Log in to add tags
		Food and beverage services : intermediate / 3G E Learning by 3G E Learning. Edition: 3rd edition.Publisher: New York : 3G E Learning, c2019Availability: Items available for loan: [Call number: Grad. 647.95068 F686 2019] (1). Place hold Log in to add tags
		Meal management / 3G E-Learning by 3G E-Learning. Publisher: New York : 3G E-Learning, c2020Availability: Items available for loan: [Call number: 642 T531 2020] (1). Place hold Log in to add tags
		3G handy guide : use food preparation equipment / 3G E-Learning by 3G E-Learning. Publisher: New York : 3G E-Learning, c2019Availability: Items available for loan: [Call number: 641.57 T531 2019] (1). Place hold Log in to add tags
		Food management in hotel travel and tourism Donne, Edgar. Publisher: ABD Publishers. ; 2019Availability: No items available Place hold Log in to add tags
		3G handy guide : banquet service procedures 3G E-learning. Publisher: 3G E-learning. ; 2019Availability: No items available Place hold Log in to add tags

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