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Complete guide to foodservce in cultural institutions :keys to success in restaurants, catering and special events Arthur M. Manask and Mitchell Schechter

By: Contributor(s): Material type: TextTextPublication details: New York John Wiley & Sons 2002Description: xii,237p.; 23cmISBN:
  • 0-471-39688-5
Subject(s): DDC classification:
  • 23rd 647.95068
Online resources:
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Holdings
Item type Current library Collection Call number Status Date due Barcode Item holds
Books Books North Eastern Hill University HOTEL MANAGEMENT 647.95068 (Browse shelf(Opens below)) Available 355282
Total holds: 0

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