NF40303 FOOD SERVICE SYSTEM AND OPERATION
No. |
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1. |
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2. |
Payne-Palacio, J. and Theis, M. 2009. Introduction to Foodservice, 11th Edition. New Jersey: Prentice Hall. |
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3. |
Birchfield, J. C. 2008. Design and Layout of Foodservice Facilities. New Jersey: Wiley. |
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4. |
Mizer, David, A., Porter, M., Sonnier,B. and Eichdrummond, K. 2002. Food Preparation for the Professional, 3rd Edition. Texas: Culinary & Hospitality Industry Publication Services. |
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5. |
Knight, J. B. and Kotschevar, L. 2000. Quantity Food Production Planning and Management. New York: John Wiley & Sons, Inc. |
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