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Design and Layout of Foodservice Facilities (2ND 03)
John C. Birchfield and Raymond T. Sparrowe
Hardback
ISBN13: 978-0471292098
ISBN10: 0471292095
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Design and Layout of Foodservice Facilities (3RD 08)
John C. Birchfield
Hardback
ISBN13: 978-0471699637
ISBN10: 0471699632
Dining Room and Banquet Management (3RD 03)
Anthony J. Strianese and Pamela P. Strianese
Paperback
ISBN13: 978-0766826861
ISBN10: 0766826864
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Dining Room and Banquet Management (4TH 07)
Anthony J. Strianese
Paperback
ISBN13: 978-1418053697
ISBN10: 1418053694
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$178.50
Dishing It out (91)
Dorothy Sue Cobble
Paperback
ISBN13: 978-0252061868
ISBN10: 0252061861
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$6.75
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Essentials of Food Safety and Sanitation (4TH 05)
McSwane, Linton, Willliams and Rue
Paperback
ISBN13: 978-0131196599
ISBN10: 0131196596
Essentials of Food Safety and Sanitation - Study Guide (4TH 05)
David McSwane, Richard R. Linton and Anna Graf Willliams
Paperback
ISBN13: 978-0131197787
ISBN10: 0131197789
Exploring Food Service Systems Management Through Problems (3RD 08)
Elizabeth Lieux and Patricia Luoto
Paperback
ISBN13: 978-0132325424
ISBN10: 013232542X
Food and Beverage Cost Control (Student Workbook) (2ND 02)
Jack E. Miller, David K. Hayes and Lea R. Dopson
Paperback
ISBN13: 978-0471149934
ISBN10: 0471149934
Food and Beverage Cost Control - Text (5TH 11)
Lea R. Dopson
Hardback
ISBN13: 978-0470251386
ISBN10: 0470251387
eTextbook
$74.25
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