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421.
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422.
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423.
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424.
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425.
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427.
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428.
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429.
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430.
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Controlling foodservice costs : competency guide. by National Restaurant Association Educational Foundation. Material type: Text; Format:
print
Publisher: Upper Saddle River, NJ : Pearson Prentice Hall, c2007Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 C65 N38 2007 (1).
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431.
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Foundations of primary teaching / Denis Hayes. by Hayes, Dennis. Edition: 4th ed.Material type: Text; Format:
print
Publisher: London : Routledge, c2008Availability: Items available for loan: College Learning Resource CenterCall number: LB 1555 H43 2008 (1).
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432.
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433.
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Introduction to hospitality / John R. Walker. by Walker, John R. Edition: 5th ed.Material type: Text; Format:
print
Publisher: Singapore : Pearson Education South Asia, c2009Availability: Items available for loan: College Learning Resource CenterCall number: TX 911.3 M27 W38 2009 (1).
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434.
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435.
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The essentials of project management / Dennis Lock. by Lock, Dennis. Edition: 3rd ed.Material type: Text; Format:
print
Publisher: Burlington, VT : Gower, c2007Availability: Items available for loan: College Learning Resource CenterCall number: TS 56.8 L57 2007 (1).
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436.
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437.
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438.
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439.
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Professional bartending / Adam W. Freeth. by Freeth, Adam W. Material type: Text; Format:
print
Publisher: London : New Holland Publishers, c2009Availability: Items available for loan: College Learning Resource CenterCall number: TX 950.7 F74 2009 (1).
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440.
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