NF40103 COMMERCIAL FOOD PREPARATION
No. |
Title |
Item Location |
Call Number |
1. |
Elizabeth Lawrence Plume,.2001. The Complete Restaurateur: A Practical Guide to the Craft and Business of Restaurant Ownership. USA: Wiley. |
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2. |
Francis T. Lynch. 2007. The Book of Yields: Accuracy in Food Costing and Purchasing (Plastic Comb). USA: Wiley. |
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