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Page 5 of 5
Title
Authors/Editors
Publisher
Type
Copies
Food and beverage operation: Cost control and systems management (Prentice-Hall series in foodservice management)
Year
:
1976
ISBN
:
0133229580
ISBN 13
:
9780133229585
Call No
:
TX943.L48
Charles Levinson
Prentice-Hall
Books
1
American Regional Cuisine
Edition
:
1
Year
:
2002
ISBN
:
0471405442
ISBN 13
:
9780471405443
Call No
:
TX715.A50847
2001
The International Culinary Schools at The Art Institutes
Wiley
Books
1
The Visual Food Encyclopedia: The Definitive Practical Guide to Food and Cooking
Edition
:
1
Year
:
1996
ISBN
:
0028610067
ISBN 13
:
9780028610061
Call No
:
TX349.E48
1996
Macmillan
Books
1
Professional Cooking, Study Guide
Edition
:
2
Year
:
1989
ISBN
:
047151294X
ISBN 13
:
9780471512943
Wayne Gisslen
Wiley
Books
2
Servsafe Coursebook #SSFCB
Edition
:
Pck
Year
:
1999
ISBN
:
1582800154
ISBN 13
:
9781582800158
Call No
:
TX911.3.535472
1999
National Restaurant Association
Educational Foundation of the
Books
1
Writing for Change: A Community Reader
Edition
:
1
Year
:
1994
ISBN
:
0070686157
ISBN 13
:
9780070686151
Call No
:
PE1417.W29
1995
Ann Watters
Marjorie Ford
McGraw-Hill Humanities/Social Sciences/Languages
Books
2
Savory Sweets : From Ingredients to Plated Desserts
Edition
:
1
Year
:
2007
ISBN
:
0471740586
ISBN 13
:
9780471740582
Call No
:
TX773.F38
2007
Amy Felder
Wiley
Books
1
1
2
3
4
5