Ngā hua rapu

Whakamahine hua
  1. 1

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

    I whakaputaina 2022
    Pukapuka


    Ata uhi
  2. 2

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

    I whakaputaina 2019
    Tuhinga whakapae


    Ata uhi
  3. 3

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

    I whakaputaina 2019
    Tuhinga whakapae


    Ata uhi
  4. 4

    Gastronomy and the dining experience

    I whakaputaina 2019
    Pukapuka


    Ata uhi
  5. 5

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

    I whakaputaina 2019
    Pukapuka


    Ata uhi
  6. 6

    Commercial cooking advanced

    I whakaputaina 2018
    Pukapuka


    Ata uhi
  7. 7

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

    I whakaputaina 2018
    Pukapuka


    Ata uhi
  8. 8

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

    I whakaputaina 2018
    Pukapuka


    Ata uhi
  9. 9

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

    I whakaputaina 2018
    Pukapuka


    Ata uhi
  10. 10

    Menu planning

    I whakaputaina 2017
    Pukapuka


    Ata uhi

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