Exploring professional cooking / Mary Frey Ray and Evelyn Jones Lewis.
Material type:
TextPublication details: New York : Glencoe/ McGraw-Hill, c1988. Edition: 3rd edDescription: 416 p. : ill. (some col.) ; 24 cmISBN: 0026679507Subject(s): Food service -- Vocational guidance | Cooking -- Vocational guidanceDDC classification: 647.95/023 LOC classification: TX820 | .R21 1996
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
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AAMUSTED Books
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AAMUSTED LIBRARY, KUMASI Reference | TX820 .R21 1996 (Browse shelf(Opens below)) | 1 | Available (Restricted Access) | 0000001537 | |
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AAMUSTED Books
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AAMUSTED LIBRARY, KUMASI Reference | TX820 .R21 1996 (Browse shelf(Opens below)) | 2 | Available (Restricted Access) | 0000001535 | |
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AAMUSTED Books
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AAMUSTED LIBRARY, KUMASI Lending Book Shelf | TX820 .R21 1996 (Browse shelf(Opens below)) | 3 | Available | 0000012098 |
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| TX820 .F95 1992 The chef's compendium of professional recipes/ | TX820 .F95 1992 The chef's compendium of professional recipes/ | TX820 .G43 2015 Professional cooking / | TX820 .R21 1996 Exploring professional cooking / | TX905 .In8 2008 International Dictionary of hospitality Management | TX905 .In8 2008 International Dictionary of hospitality Management | TX905 .In8 2008 International Dictionary of hospitality Management |
Includes index.
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