Search results
- ServSafe : coursebook. 3rd ed. Chicago : National Restaurant Association Educational Foundation, 2004. [530] s. ISBN 1-58280-114-2. [Copy count : 1, currently available 1, at library only 0]
book
- BRIGGS, Roy. Food purchasing and preparation. London : Cassell, 2000. 278 s. ISBN 0-304-33866-4. [Copy count : 1, currently available 0, at library only 1]
book
- LETO, M. J. - BODE, W. K. H. The Larder chef : food preparation and presentation. 3. ed., repr. London : Butterworth-Heinemann, 2000. 308 s. ISBN 0-7506-0943-5. [Copy count : 1, currently available 0, at library only 1]
book
- KINTON, Ronald - CESERANI, Victor - FOSKETT, David. The Theory of catering. 9. ed. London : Hodder & Stoughton, 1999. 548 s. ISBN 0340-72512-5. [Copy count : 1, currently available 0, at library only 1]
book
- DITTMER, Paul R. - GRIFFIN, Gerald G. Principles of food, beverage, and labor cost controls. 6. ed. New York : John Wiley and Sons, 1999. 577 s. ISBN 0-471-29325-3. [Copy count : 1, currently available 0, at library only 1]
book
- GEE, Gordon E. Calculations for hospitality and catering. 3. ed. London : Hodder & Stoughton, 1997. 90 s. ISBN 0-340-68345-7. [Copy count : 2, currently available 2, at library only 0]
book
- PAULUS, Josef - CIDLINSKÝ, Lubomír. Ztráty při kuchyňské přípravě pokrmů. 2. dopln. a přeprac. vyd. Praha : Merkur, 1989. 158 s. [Copy count : 1, currently available 1, at library only 0]
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