Erakusten 71 - 80 emaitzak -- 193 bilaketa honetara '', Bilaketaren denbora: 0,10s Findu emaitzak
  1. 71

    The complete guide to foodservice in cultural institutions keys to success in restaurants, catering, and special events nork Manask, Arthur M.

    Argitaratua 2002
    Liburua

    The complete guide to foodservice in cultural institutions keys to success in restaurants, catering, and special events
  2. 72

    West and Wood's introduction to foodservice

    Argitaratua 2001
    Liburua

    West and Wood's introduction to foodservice
  3. 73

    Planning and control for food and beverage operations nork Ninemeier, Jack D.

    Argitaratua 2001
    Liburua

    Planning and control for food and beverage operations
  4. 74

    Remarkable service a guide to winning and keeping customers for food servers, managers, and restaurant owners

    Argitaratua 2001
    Liburua

    Remarkable service a guide to winning and keeping customers for food servers, managers, and restaurant owners
  5. 75

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

    Argitaratua 2001
    Liburua

    Meal management and table service
  6. 76

    Competency-based teaching guide for beverage management laboratory (HRIM 105) nork Tumanan, Mary Anne Ramos-

    Argitaratua 2000
    Liburua

    Competency-based teaching guide for beverage management laboratory (HRIM 105)
  7. 77

    Strategic questions in food and beverage management

    Argitaratua 2000
    Liburua

    Strategic questions in food and beverage management
  8. 78

    Management practice in dietetics nork Hudson, Nancy R.

    Argitaratua 2000
    Liburua

    Management practice in dietetics
  9. 79

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

    Argitaratua 2000
    Liburua

    Exploring quantity food production and service through problems
  10. 80

    The world of culinary supervision, training, and management nork Cullen, Noel C.

    Argitaratua 2000
    Liburua

    The world of culinary supervision, training, and management

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