Introduction to modern food and beverage sercice.

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Material type: Text

TextLanguage: English Series: (Prentice-Hall series in food service management)Publication details: Hall 1976Description: xviii, 302pISBN:

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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
General Books	HMS Central Library	General Collection	664 K11I (Browse shelf(Opens below))	Available		HM19482

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Previous	664 J15C19 Chemistry and technology of food and food products edited by Morris B. Jacobs.	664 J51M The Methods in food analysis Maynard A. Joslyn.	664 J51M The Methods in food analysis: physical, chemical, and instrumental methods of analysis edited by Maynard A. Joslyn.	664 K11I Introduction to modern food and beverage sercice.	664 K63F Freeze-drying of foods C. Judson King.	664 L46R Recent advances in food science- 3: Biochemistry and biophysics in food research edited J.M. Leich, D.N. Rhodes.	664 L53F Food and beverage operation cost control and systems management Charles Levinson.	Next

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