Embedded Files
Semester V
Books
Institute Paul Bocuse Gastronomique: The definitive step-by-step guide to ...By Institut Paul Bocuse
Kitchen Planning: Guidelines, Codes, Standards By NKBA (National Kitchen and Bath Association)
Fundamentals of Menu Planning By Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware
Food and Beverage Management By Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott
Page updated
Google Sites
Report abuse