Principles of design and operation of catering equipment / A. Milson and D. Kirk.
Material type:
TextSeries: Ellis Horwood series in food science and technologyPublication details: Chichester : E. Horwood ; Westport, Conn. : Avi Pub., 1980.Description: 440 p. : ill. ; 23 cmISBN: - 085312132X :
- 642/.4/028
- TX943 .M54
| Item type | Current library | Call number | Copy number | Status | Barcode | |
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Loan - Normal on open shelf
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UOE Main Library Open shelf | TX943 .M54 (Browse shelf(Opens below)) | 10044984 | Available | 10044984 | |
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Loan - Normal on open shelf
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UOE Main Library Open shelf | TX943 .M54 (Browse shelf(Opens below)) | 20144212 | Available | 20144212 |
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| TX943 .K57 2000 Quantity food production,planning, and management / | TX943 .K57 2000 Quantity food production,planning, and management / | TX943 .L48 1989 Food and beverage operation : | TX943 .M54 Principles of design and operation of catering equipment / | TX943 .M54 Principles of design and operation of catering equipment / | TX943 S5 Basic catering assignments | TX943 S5 Basic catering assignments |
Includes bibliographies and index.
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