Catering food & drink

Catering food & drink

Bibliographic Details
Main Author:	HILTON
Format:	Book
Language:	English
Published:	Plymouth Macdonald and Evans 1976
Series:	The M & E Handbook Series
Subjects:	Caterers and catering Food technology

Similar Items

The theory of hospitality & catering for level 3 and 4
by: Foskett
Published: (2011)

Catering management in the technological age
Published: (1967)

Teknologi dan perkhidmatan katering
by: Aishah Hamzah
Published: (1989)

Teknologi dan perkhidmatan katering
by: Aishah Hamzah
Published: (1992)

Buat duit dengan katering
by: Hizamnuddin Awang
Published: (2011)

The theory of catering:Ronald kinton,Victor Ceserani and David Foskett
Published: (1995)

Careers and training in hotels, catering and tourism
by: Hayter,Roy
Published: (1993)

Katerer
by: Siti Zubaidah Zaidi
Published: (1997)

Human resource management in the hospitality and tourism industry
by: Riley
Published: (1996)

Food service operations
by: Jones,Peter
Published: (1988)

Glosari perkhidmatan, penginapan dan penyajian bahasa Inggeris-huraian-bahasa Melayu-illustrasi, bahasa Melayu-bahasa Inggeris
Published: (1994)

Beyond the White House waging peace, fighting disease, building hope
by: Carter
Published: (2007)

Innovations in food packaging
Published: (2005)

Novel food processing technologies
by: Barbosa-caanovas Tapia Maraia S et.al
Published: (2005)

Handbook of frozen foods
Published: (2004)

Food dehydration
Published: (1963)

Food dehydration
Published: (1963)

An evaluation of the role of microbiological criteria for foods and food ingredients
Published: (1985)

Handbook of food analysis
Published: (2004)

The food chemistry laboratory a manual for experimental foods, dietetics, and food scientists
by: Weaver 1950-
Published: (2003)

Principles of food sanitation
by: Marriott
Published: (1999)

Fundamental food microbiology
by: Ray
Published: (2008)

Additives in food
by: TURNER
Published: (1995)

Food and drugs
by: Tooley
Published: (1971)

Food analysis
Published: (1998)

Principles of sensory evaluation of food
by: Amerine (Maynard Andrew) 1911-
Published: (1965)

New protein foods
by: Altschul (Aaron Mayer) 1914-
Published: (1974)

Food packaging principles and practice
by: Robertson 1946-
Published: (2006)

Food analysis theory and practice
by: Pomeranz (Yeshajahu) 1922-
Published: (1978)

Methods of analysis of food components and additives
Published: (2005)

Handbook of frozen food packaging and processing
Published: (2006)

Food packaging technology
Published: (1996)

Modern food microbiology
by: Jay
Published: (2000)

Antimicrobials in food
Published: (2005)

Antimicrobials in foods
Published: (1993)

Food processing principles and applications
by: Ramaswamy
Published: (2006)

Food science and technology
by: Pyke
Published: (1970)

The fundamentals of food engineering
by: Charm
Published: (1971)

Food process engineering
by: Leniger 1910-
Published: (1975)

The HACCP food safety manual
by: Loken
Published: (1995)

Cannot write session to /tmp/vufind_sessions/sess_tht8uk3p82k9d737tmqb9km82a