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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.
Foodsafe. participant workbook Level 2
Book
Book
| Call number: | TX 537 F66 LEV.2 WBK. 2011 | ||||||||
| Publisher: | [Victoria, BC] : Crown Publications, c2011. | ||||||||
| ISBN: | 7960001083 | ||||||||
| Phys. Desc.: | 149 p. : ill. ; 28 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
Hospitality management food production principles. Year 1
Book
Book
| Call number: | TX 911.3 M27 H677 2005 | ||||||||
| Publisher: | [Vancouver] : Vancouver Community College, [2005]. | ||||||||
| ISBN: | 9970072161 | ||||||||
| Phys. Desc.: | 169 p. : ill. (some col.) ; 28 cm. | ||||||||
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1 of 1 copy available at Vancouver Community College.
