Chef's manual of kitchen management

Chef's manual of kitchen management

Show other versions (1)

Saved in:

Bibliographic Details
Main Author:	Fuller, John
Format:	Unknown
Published:	London Batsford 1977
Subjects:	Food service management
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Chef's manual of kitchen management
by: Fuller, John
Published: (1974)

Chef's mannual of kitchen management
by: Fuller, John
Published: (1977)

The becoming a chef journal
by: Dornenburg, Andrew
Published: (1996)

The kitchen in catering a handbook on food service planning and organisation
by: Walley, Joan E
Published: (1979)

Food and beverage management in hotels
by: Schmidt, Arno 1937-
Published: (1987)

Concepts of foodservice operations and management
by: Khan, Mahmood A
Published: (1991)

Concepts of foodservice operations and management
by: Khan, Mahmood A
Published: (1991)

Concepts of foodservice operations and management
by: Khan, Mahmood A.
Published: (1991)

Management by menu
by: Kotschevar, Lendal Henry 1908-
Published: (2008)

Foodservice management
by: Eshbach, Charles E. 1914-
Published: (1979)

Management by menu
by: Kotschevar, Lendal Henry 1908-
Published: (1994)

Management by menu student workbook
Published: (1995)

Rooms service management
by: Chand, Ramesh 1956-
Published: (2013)

Food service management
by: Elliott, Travis
Published: (1970)

Foodservice operations
by: Khan, Mahmood A
Published: (1987)

FOOD SERVICE MANAGEMENT a human relations approach
by: Knoll, Anne Powell
Published: (1976)

Quantity food production, planning and management
by: Knight, John Barton 1950-
Published: (1989)

Food and beverage operation cost control and systems management
by: Levinson, Charles 1934-
Published: (1989)

Food and beverage operation cost control and systems management
by: Levinson, Charles 1934-
Published: (1976)

Food and beverage management
by: Fearn, David A
Published: (1973)

Food and beverage management
by: Fearn, David A
Published: (1973)

Foodservice Operations and Management Concepts and Applications
by: Karen Eich Drummond, et al.
Published: (2022)

FOODSERVICES OPERATIONS AND MANAGEMENT Concepts and Applications
by: Drummond, Karen Eich, et al.
Published: (2022)

Presenting service the ultimate guide for the foodservice professional
by: Kotschevar, Lendal H
Published: (1999)

Introduction to professional food service written for The Culinary Institute of America
Published: (1968)

Food service operations
by: Jones, Peter
Published: (1983)

The professional service of food and beverage
by: Houston, Joseph
Published: (1983)

Presenting Service The Ultimate Guide for the Foodservice Professional student workbook
Published: (1997)

Food service operations
by: Jones, Peter
Published: (1983)

Foodservice planning layout and equipment
by: Kotschevar, Lendal Henry 1908-
Published: (1977)

Quantity food production, planning and management
by: Knight, John B.
Published: (2000)

Professional catering cookery and kitchen practice
by: Sutherland, Douglas
Published: (1987)

At your service a hands-on guide to the professional dining room
by: Fischer, John W.
Published: (2005)

Food purchasing and preparation
by: Briggs, Roy
Published: (2000)

Practical Professional Catering Management
by: Cracknell, H. L. 1916-, et al.
Published: (2002)

Food service in industry and institutions
by: Stokes, John Wesley 1897-
Published: (1973)

FOOD AND BEVERAGE SERVICE FOR LEVELS 1 AND 2
by: Cousins, John A., et al.
Published: (2014)

Dining room service
by: Lehrman, Lewis
Published: (1976)

Dining room service
by: Lehrman, Lewis
Published: (1978)

Foodservice on a budget for schools, senior citizens, colleges, nursing homes, hospitals, industrial, correctional institutions
by: Kahrl, William L
Published: (1974)