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The restaurant : from concept to operation / John R. Walker. by Walker, John R., 1944- , author. Edition: Fifth edition.Material type:  Text; Format:
print
; Literary form:
Not fiction
Publisher: Hoboken : Wiley, 2008Availability: Items available for loan: Cavite State University - CCAT CampusCall number: CIR TX 911.3.M27 W35 2008 (1).
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Fundamentals in food service operations / Bryan D. Baliste. by Baliste, Bryan D., author. Material type: Text; Format:
print
; Literary form:
Not fiction
Publisher: Manila : Edric Publishing House, c2022Availability: Items available for loan: Cavite State University - CCAT CampusCall number: F TX 911.3.M27 B35 2022 (3).
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The sustainable chef : the environment in culinary arts, restaurants, and hospitality / Stefan Gössling and C. Michael Hall. by Gössling, Stefan, author | Hall, C. Michael, author. Material type: Text; Format:
print
; Literary form:
Not fiction
Language: English. Publisher: Abington, Oxon ; New York, New York : Routledge, Taylor & Francis Group, c2022Availability: Items available for loan: Cavite State University - CCAT CampusCall number: CIR TX 911 G67 2022 (1).
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