Food, cuisine, and cultural competency for culinary, hospitality, and nutrition professionals / edited by Sari Edelstein.
Material type:
TextPublication details: Sudbury, Mass : Jones and Bartlett Publishers, 2011.Description: 610 pages : ill. maps ; 28 cmISBN: - 978-0-7637-5965-0
- HSF 641.5 F637 2011
- TX 357 .F637 2010
| Item type | Current library | Call number | Copy number | Status | Barcode | |
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Books
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Southville International School Affiliated with Foreign Universities Library Southville Foreign University Section | TX 357 .F637 2010 (Browse shelf(Opens below)) | 1 | Available | SFU1458 |
Browsing Southville International School Affiliated with Foreign Universities Library shelves, Shelving location: Southville Foreign University Section Close shelf browser (Hides shelf browser)
| TS 155 .ST847 2010 Operations management / | TS 156 .G536 2005 Quality management / | TX 349 .H538 2015 The deluxe food lover's companion / | TX 357 .F637 2010 Food, cuisine, and cultural competency for culinary, hospitality, and nutrition professionals / | TX 359 .H392 2010 Trade, food, diet and health: | TX 382 .F529 2011 Cheese : | TX 551 .C165 2011 Calorie Counter: |
Includes bibliographical references and index.
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