ServSafe coursebook
Saved in:
| Corporate Author: | |
|---|---|
| Format: | Book |
| Published: |
Chicago, Ill.
National Restaurant Association, Educational Foundation
2004
|
| Edition: | 3rd ed. |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000n a2200000 a 4501 | ||
|---|---|---|---|
| 001 | wils-337432 | ||
| 020 | # | # | |a 0471478024 (Wiley Coursebook with Exam--CBX3-W) |
| 020 | # | # | |a 1582801142 (Coursebook without Exam--CB3) |
| 020 | # | # | |a 1582801118 (Coursebook with Exam--CBX3) |
| 020 | # | # | |a 0471522082 (Wiley Coursebook without Exam--CB3-W) |
| 040 | # | # | |a DLC |d ITMB |
| 090 | 0 | 0 | |a TX911.3.S3 |b S472 2004 |
| 245 | 0 | 0 | |a ServSafe coursebook |
| 250 | # | # | |a 3rd ed. |
| 260 | # | # | |a Chicago, Ill. |b National Restaurant Association, Educational Foundation |c 2004 |
| 300 | # | # | |a 1 v. (various pagings) |b ill. (some col.) |c 28 cm. |
| 504 | # | # | |a Includes bibliographical references and index |
| 526 | 0 | # | |a HTF533 |b HM225 |5 HM |
| 526 | 0 | # | |a Food Safety Management Planning and Design |b Degree in Culinary Arts Management |5 Hotel & Tourism Management |
| 650 | # | 0 | |a Food handling |x Health and hygiene |
| 650 | # | 0 | |a Food service |x Sanitation |
| 650 | # | 0 | |a Food service employees |x Health and hygiene |
| 650 | # | 0 | |a Food service management |
| 710 | 1 | # | |a Educational Foundation (National Restaurant Association) |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=337432 |
| 964 | # | # | |c BOK |d 01 |
ServSafe coursebook