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Tag: Professional Cooking [ All ]

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  Title Copies
Supervision and Management of Quantity Food Preparation: Principles and Procedures 
Edition: 3rd 
Year: 1981 
ISBN: 0821112600 
ISBN 13: 9780821112601 
Call No: TX911.3 m27 m67 
 1 
The Professional Chef's Art of Garde Manger 
Edition: 5th 
Year: 1992 
ISBN: 0471284890 
ISBN 13: 9780471284895 
Call No: TX820.564
1992 
 1 
Menu: Pricing and Strategy 
Edition: 4 
Year: 1996 
ISBN: 0471287474 
ISBN 13: 9780471287476 
 1 
Marketing by Menu 
Edition: 3rd 
Year: 1998 
ISBN: 0471253308 
ISBN 13: 9780471253303 
 1 
Math Principles for Food Service 
Edition: 4 
Year: 2000 
ISBN: 0766813177 
ISBN 13: 9780766813175 
 1 
The Professional Chef's Knife Kit 
Year: 1999 
ISBN: 0471349976 
ISBN 13: 9780471349976 
 1 
Foundations of Food Preparation (6th Edition) 
Edition: 6 
Year: 1995 
ISBN: 0023396415 
ISBN 13: 9780023396410 
Call No: TX663F69
1996 
 1 
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition 
Edition: 4 
Year: 2002 
ISBN: 0471359254 
ISBN 13: 9780471359258 
Call No: TX773.F75
2001 
 1 
Terence Conran on Restaurants 
Year: 2000 
ISBN: 1585670456 
ISBN 13: 9781585670451 
Call No: TX911C613
2000 
 1 
Nutrition for Foodservice and Culinary Professionals, Study Guide 
Edition: 6 
Year: 2006 
ISBN: 0470099097 
ISBN 13: 9780470099094 
Call No: TX353.D7820
2007 
 1 
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