Advanced professional cooking

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Bibliographic Details
Main Author:	Gisslen, Wayne 1946-
Format:	Book
Published:	New York Wiley 1992
Subjects:	Food service Quantity cookery
Online Access:	Click Here to View Status and Holdings.
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001	wils-65420
020	#	#	\|a 9780471836834
020	#	#	\|a 0471836834
040	#	#	\|a DLC \|d ITMB
090	0	0	\|a TX820 \|b .G52 1992
100	1	#	\|a Gisslen, Wayne \|d 1946-
245	1	0	\|a Advanced professional cooking \|c Wayne Gisslen
260	#	#	\|a New York \|b Wiley \|c 1992
300	#	#	\|a xxi, 645 p. \|b ill. (some col.) \|c 26 cm.
504	#	#	\|a Includes bibliographical references (p. 625) and index
526	0	#	\|a HTC462 \|b HM221 \|5 HM
526	0	#	\|a Basic Commercial Cookery \|b Degree in Tourism Management \|5 Hotel and Tourism Management
650	#	0	\|a Food service
650	#	0	\|a Quantity cookery
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=65420
964	#	#	\|c BOK \|d 01
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