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  1. 1

    The sustainable chef the environment in culinary arts, restaurants, and hospitality by Gössling, Stefan, Hall, C. Michael

    Published 2022
    Book


    Cover Image
  2. 2

    A case study of themes of selected food parks in Quezon City in relation to experiential design by Gabbuat, Jasmine D.

    Published 2019
    Thesis


    Cover Image
  3. 3

    Efficacy of good hygienic practices (GHPs) program of a food business operating inside a university in Quezon City by Montinola, Shella Ef-Em C.

    Published 2019
    Thesis


    Cover Image
  4. 4

    Gastronomy and the dining experience

    Published 2019
    Book


    Cover Image
  5. 5

    Fundamentals in food service operations by Bajao, Grayfield T., Bachanicha, Rafael M.

    Published 2019
    Book


    Cover Image
  6. 6

    Commercial cooking advanced

    Published 2018
    Book


    Cover Image
  7. 7

    Strategic questions in food and beverage management by Wood, Roy C. 1959-

    Published 2018
    Book


    Cover Image
  8. 8

    Theory, practice and techniques in food and beverage cost control.

    Published 2018
    Book


    Cover Image
  9. 9

    Food and beverage services NC II my training guide by Naguit, Flordeliza B.

    Published 2018
    Book


    Cover Image
  10. 10

    Menu planning

    Published 2017
    Book


    Cover Image

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