Culinary creation : an introduction to foodservice and world cuisine / by James L. Morgan.
Material type:
TextSeries: Butterworth-Heinemann hospitality management seriesPublication details: Amsterdam ; Boston : Elsevier Butterworth-Heinemann, c2006.Description: xxii, 370 p. : ill. ; 26 cm + 1 CD-ROM (4 3/4 in.)ISBN: - 0750679360 (pbk. : alk. paper)
- 647.95 22
- TX911 .M66 2006
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UOE Main Library Short Loan Area | TX911 .M66 2006 (Browse shelf(Opens below)) | 20151366 | Available | 20151366 | |||
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UOE Main Library Short Loan Area | TX911 .M66 2006 (Browse shelf(Opens below)) | 20151365 | Available | 20151365 | |||
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UOE Town Campus Short Loan Area | TX911 .M66 2006 (Browse shelf(Opens below)) | 20151367 | Available | 20151367 | |||
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UOE Town Campus Open shelf | TX911 .M66 2006 (Browse shelf(Opens below)) | 20151368 | Available | 20151368 | |||
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Loan - Normal on open shelf
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UOE Town Campus Open shelf | TX911 .M66 2006 (Browse shelf(Opens below)) | 20151369 | Available | 20151369 |
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| TX879 .S26 2013 The art of napkin folding : | TX911 .L37 1998 The lodging and food service industry / | TX911 .L37 1998 The lodging and food service industry / | TX911 .M66 2006 Culinary creation : | TX911 .M66 2006 Culinary creation : | TX911 .P62 1995 Introduction to the Hospitality Industry / | TX911.2 .F67 2003 The Theory of Catering / |
Includes bibliographical references (p. 313-318) and index.
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