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1
Techniques of healthy cooking
Techniques of healthy cooking
Culinary Institute of America., 594.5-C967t | John Wiley | 2008 594.5-C967t,
2
Theory and design for mechanical measurements : Richard S.Figliola, Donald E.Beasley
Theory and design for mechanical measurements : Richard S.Figliola, Donald E.Beasley
Figliola, R.S., 530.22-F472t | John Wiley & Sons | 1995 530.22-F472t,
3
Off-premise catering management
Off-premise catering management
Hansen, Bill, 594.1-H249o | John Wiley & Sons | 1994 594.1-H249o,
4
Themes, Dreams, and Schemes : Banquet menu ideas, concepts, and thematic experiences
Themes, Dreams, and Schemes : Banquet menu ideas, concepts, and thematic experiences
Wigger, G. Eugene, 591.9825-W655t | John Wiley & Sons | 1997 591.9825-W655t,
5
Catering menu management
Catering menu management
Scanlon, Nancy Loman, 594.1-S283c | John Wiley & Sons | 1992 594.1-S283c,
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