Food Preparation FOR THE PROFESSIONAL

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Bibliographic Details
Main Authors:	Mizer, David A. (Author), Porter, Mary (Author), Sonnier, Beth (Author), Drummond, Karen Eich (Author)
Format:	Book
Language:	English
Published:	New York John Wiley & Sons 2000
Edition:	THIRD EDITION
Subjects:	Quantity Cookery Food Service
Online Access:	Click Here to View Status and Holdings.
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001	wils-800644
005	20171122141754
020	#	#	\|a 9780471251873 \|q hardback
040	#	#	\|a DLC \|d UiTM \|e rda
041	0	#	\|a eng
090	0	0	\|a TX820 \|b .M59 2000
100	1	#	\|a Mizer, David A. \|e author
245	1	0	\|a Food Preparation FOR THE PROFESSIONAL \|c David A. Mizer, Mary Porter, Beth Sonnier, Karen Eich Drummond
250	#	#	\|a THIRD EDITION
264	#	1	\|a New York \|b John Wiley & Sons \|c 2000
264	#	4	\|c ©2000
300	#	#	\|a xxii, 549 pages \|b illustration \|c 24 cm
336	#	#	\|a text \|2 rdacontent
337	#	#	\|a unmediated \|2 rdamedia
338	#	#	\|a volume \|2 rdacarrier
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Quantity Cookery
650	#	0	\|a Food Service
700	1	#	\|a Porter, Mary \|e author
700	1	#	\|a Sonnier, Beth \|e author
700	1	#	\|a Drummond, Karen Eich \|e author
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=800644