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The management of foodservice operations / edited by Peter Jones with Paul Merricks.
Material type:
TextPublication details: London ; New York : Cassell, 1994.Description: viii, 264 p. : ill. ; 25 cmISBN: - 0304331813 (hbk)
- 030432907X (pbk)
- 647.95/068 20
- TX911.3.M27 M324 1994
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The National Library of Chemical Sciences, HEJ Research Institute of Chemistry (HEJ) Library | TX911.3.M27.M324_1994 (Browse shelf(Opens below)) | Available | 2391 |
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| SF95.N87_1977 Nutrient requirements of rabbits / | QD-272-.S6-1983 The Aldrich Library of Infrared Spectra | TP-9-.K54-2005 Kirk-Othmer encyclopedia of chemical technology. | TX911.3.M27.M324_1994 The management of foodservice operations / | TX-553.P7-.P758-1994 Protein functionality in food systems | QD415.A3C43_1963 The Chemistry of Natural Products | RA-1199-.T69-1984 Toxicity screening procedures using bacterial systems / |
Includes bibliographical references and index.