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Basic food service and kitchen management : learning guide line H level I
Book
Book
| Call number: | TX 669 C2 P75 2001 GD. H | ||||||||||||||||
| Publisher: | Victoria, B.C. : Ministry of Advanced Education, Training and Technology, c2001. | ||||||||||||||||
| ISBN: | 0771915330 (line H/level I) | ||||||||||||||||
| Edition: | [Rev. 2001] | ||||||||||||||||
| Phys. Desc.: | 86 p. : ill. ; 28 cm. | ||||||||||||||||
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3 of 3 copies available at Vancouver Community College.
Basic food service and kitchen management : learning guide line H level II and level III
Book
Book
| Call number: | TX 669 C2 P752 2001 GD. H | ||||||||||||||||
| Publisher: | Victoria, B.C. : Ministry of Education, Skills and Training, c2001. | ||||||||||||||||
| ISBN: | 0772645795 (set) | ||||||||||||||||
| Edition: | [Rev. 2001] | ||||||||||||||||
| Phys. Desc.: | 240 p. : ill. ; 28 cm. | ||||||||||||||||
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3 of 3 copies available at Vancouver Community College.
Topic
Place
(2)
Series
