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Professional restaurant service
By: Ecole Technique Hoteliere Tsuji
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Material type: 
TextPublisher: New York : John Wiley & Sons, 1991Description: 179 páginas : ilustraciones.ISBN: 0471538280.Contained works: Ecole Technique Hoteliére Tsuji.Subject(s): Servicio de alimentosDDC classification: R 642.6 E19p
| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Libro (referencia) | Biblioteca Central UNIBE | Referencia | R 642.6 E19p (Browse shelf) | Ej.1 | Available | 940981 |
Glosario Francés-Inglés : p. 165-174 : Ingredientes usados en la cocina francesa : p.175-1798