Showing 1 - 10 results of 14 for search '"Teaching."', query time: 0.05s Refine Results
  1. 1

    Food service management for senior high by Tan, Lawrence Li, de Guzman, Florentine Cabuyao

    Published 2016
    Book

    Food service management for senior high
  2. 2

    A concise guide in food and beverage service procedures by Cornell, Daryl Ace V., Abellana, Ephraimuel Jose L.

    Published 2015
    Book

    A concise guide in food and beverage service procedures
  3. 3

    A concise guide in food and beverage service procedures by Cornell, Daryl Ace V.

    Published 2011
    Book

    A concise guide in food and beverage service procedures
  4. 4

    Exploring foodservice systems management through problems by Lieux, Elizabeth McKinney

    Published 2008
    Book

    Exploring foodservice systems management through problems
  5. 5

    Meal management & table services by Claudio, Virginia S. 1932-

    Published 2008
    Book

    Meal management & table services
  6. 6

    Food production management by Borja, Michelle Antonio

    Published 2007
    Book

    Food production management
  7. 7

    Facilities planning and design for lodging and foodservice by Perdigon, Grace P.

    Published 2004
    Book

    Facilities planning and design for lodging and foodservice
  8. 8

    HRIM 104 - food and beverage I laboratory principles of quantity food and beverage production, its management and application in the foodservice system, with emphasis on planning,... by Regala, Maria Fatima O.

    Published 2004
    Book

    HRIM 104 - food and beverage I laboratory principles of quantity food and beverage production, its management and application in the foodservice system, with emphasis on planning, control, marketing and quality assurance
  9. 9

    Meal management and table service by Claudio, Virginia S. 1932-

    Published 2001
    Book

    Meal management and table service
  10. 10

    Exploring quantity food production and service through problems by Lieux, Elizabeth McKinney

    Published 2000
    Book

    Exploring quantity food production and service through problems

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