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INTRODUCTION TO CATERING INGREDIENTS FOR SAUCE

By:

SHIRING, STEPNEN. B

Material type: Text

Text

TextPublication details: AUSTRALIA DELMAV, 2001Description: 2001ISBN:

981-240-210-1

DDC classification:

642.4 SHI

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	SGT Science & Social Sciences Library Text Book	HOTEL MANAGEMENT	642.4 SHI (Browse shelf(Opens below))	Available		HM1253

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