Search Results - "culinary art"

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  1. 81
    Business Mathematics for UiTM

    Business Mathematics for UiTM by Lau, Too Kya, Phang, Yook Ngor, Wee, Kok Kiang

    Published 2009
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  2. 82
    ON-SITE FOODSERVICE MANAGEMENT A Best Practices Approach

    ON-SITE FOODSERVICE MANAGEMENT A Best Practices Approach by Reynoldsm, Dennis E.

    Published 2003
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  3. 83
    Elementary Statistics a step by step approach

    Elementary Statistics a step by step approach by Bluman, Allan G.

    Published 2018
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  4. 84
    Introduction to human nutrition

    Introduction to human nutrition

    Published 2009
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    Unknown

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  5. 85
    FOODS EXPERIMENTAL PERSPECTIVES

    FOODS EXPERIMENTAL PERSPECTIVES by McWilliams, Margaret

    Published 2012
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  6. 86
    ESSENTIALS OF FOOD SAFETY AND SANITATION

    ESSENTIALS OF FOOD SAFETY AND SANITATION by McSwane, David Zachary, Rue, Nancy R., Linton, Richard

    Published 2005
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  7. 87
    ON-SITE FOODSERVICE A Best Practices Approach

    ON-SITE FOODSERVICE A Best Practices Approach by Reynolds, Dennis

    Published 2003
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    Manuscript Book

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  8. 88
    Business Mathematics for UiTM

    Business Mathematics for UiTM by Lau, Too Kya, Phang, Yook Ngor, Wee, Kok Kiang

    Published 2019
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  9. 89
    RISALAH UNTUK KAUM MUSLIMIN

    RISALAH UNTUK KAUM MUSLIMIN by Al-Attas, Syed Muhammad Naquib Tan Sri, Prof., Dr. 1931

    Published 2024
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  10. 90
    BUSINESS MATHEMATICS

    BUSINESS MATHEMATICS by LAU TOO KYA, Phang Yook Ngor, Wee Kok Kiang

    Published 2022
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  11. 91
    ELEMENTARY FOOD SCIENCE

    ELEMENTARY FOOD SCIENCE by Nickerson, John T.

    Published 1978
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  12. 92
    Management and organizational behaviour

    Management and organizational behaviour by Mullins, Laurie J.

    Published 2001
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  13. 93
    Garde manger The Art and Craft of the Cold Kitchen

    Garde manger The Art and Craft of the Cold Kitchen

    Published 2008
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  14. 94
    RETAILING

    RETAILING by Dunne, Patrick M., Lusch, Robert F., Carver, James R.

    Published 2011
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  15. 95
    FOODSERVICE MANAGEMENT FUNDAMENTALS

    FOODSERVICE MANAGEMENT FUNDAMENTALS by Reynolds, Dennis E., Mcclusky, Kathleen Wachter

    Published 2013
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    Manuscript Book

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  16. 96
    STRATEGIC MANAGEMENT Concepts and Cases A COMPETITIVE ADVANTAGE APPROACH

    STRATEGIC MANAGEMENT Concepts and Cases A COMPETITIVE ADVANTAGE APPROACH by David, Fred R., David, Forest R.

    Published 2017
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    Manuscript Book

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  17. 97
    INSTITUT PAUL BOCUSE GASTRONOMIQUE THE DEFINITIVE STEP-BY-STEP GUIDE TO CULINARY EXCELLENCE

    INSTITUT PAUL BOCUSE GASTRONOMIQUE THE DEFINITIVE STEP-BY-STEP GUIDE TO CULINARY EXCELLENCE

    Published 2016
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  18. 98
    FOOD AND BEVERAGE SERVICE

    FOOD AND BEVERAGE SERVICE by Cousins, John

    Published 2020
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  19. 99
    Introduction to hospitality

    Introduction to hospitality by Walker, John R. 1944-

    Published 2006
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    Unknown

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  20. 100
    Nutrition for Health and Health Care

    Nutrition for Health and Health Care by Whitney, Ellie, Debruyne, Linda Kelly, Pinna, Kathryn, Rolfes, Sharon Rady

    Published 2007
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    Manuscript

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