71 - 80 toradh á dtaispeáint as 368 toradh san iomlán ar an gcuardach '', am iarratais: 0.02s Beachtaigh na torthaí
  1. 71
    de réir Baskette, Michael
    Foilsithe / Cruthaithe 2006
    LEABHAR

    American Culinary Federation's guide to culinary certification the mark of professionalism
  2. 72
    de réir Morgan, James L.
    Foilsithe / Cruthaithe 2006
    LEABHAR

    Culinary creation an introduction to foodservice and world cuisine
  3. 73
    de réir Lillicrap, Dennis R.
    Foilsithe / Cruthaithe 2006
    LEABHAR

    Food and beverage service
  4. 74
    de réir Roscom, Karen Kristine A.
    Foilsithe / Cruthaithe 2005
    LEABHAR

    FS 105 laboratory manual (principles and methods of food hygiene and sanitation)
  5. 75
    de réir Fischer, John W
    Foilsithe / Cruthaithe 2005
    LEABHAR

    At your service a hands-on guide to the professional dining room
  6. 76
    de réir Miller, Jack E. 1930-1999
    Foilsithe / Cruthaithe 2005
    LEABHAR

    Food and beverage cost control
  7. 77
    Foilsithe / Cruthaithe 2005
    LEABHAR

    Food and beverage cost control student workbook
  8. 78
    de réir Arduser, Lora
    Foilsithe / Cruthaithe 2005
    LEABHAR

    HACCP & sanitation in restaurants and foodservice operations a practical guide based on the FDA food code with companion CD-ROM
  9. 79
    de réir Perdigon, Grace P.
    Foilsithe / Cruthaithe 2005
    LEABHAR

    Food service education learner centered teaching and training strategies
  10. 80
    de réir Gelb, Alan
    Foilsithe / Cruthaithe 2005
    LEABHAR

    A survival guide for culinary professionals
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