Design an equipement for restaurants and foodservice : a management view
By: Material type:
- 0471090689
- 647.95 K15d 1999

No physical items for this record
-
1521
Medical assisting : a patient-centered approach to administrative and clinical competencies
by Prickett-Ramutkowski Barbara [et. al.] -
1522
Instructor's resource binder to accompany: medical assisting: a patient-centered approach to administrative and clinical competencies
-
1523
The Professional chef's techniques of healthy cooking : the culinary institute of america
-
1524
Meal management
by Kinder Faye -
1525
Quantity food techniques, teacher's resource guide
by Pepper Michael R. -
1526
The Transition : how to become a salon professional
by Cotter Louise -
1527
Technical writing
by Mills Gordon H. -
1528
Managerial leadership
by Topping Peter A. -
1529
Transfer of learning in professional and vacational education
by Cree Viviene E. -
1530
How to identify your organization's training needs: a practical guide to needs analysis
by McConnell John H. -
1531
Management: a practical introduction
by Kinicki Angelo -
1532
The McKinsey mind
by Rasiel Ethan M. -
1533
The Portable MBA in strategy
by Fahey Liam -
1534
I hate conflict!: seven steps to resolving differences with anyone in your life
by Raffel Lee -
1535
Math word problem demystifie
by Bluman Allan G. -
1536
Human relationship skills: coaching and self-coaching
by Nelson-Jones Richard -
1537
Instructional design for action learning
by McArdle Geri -
1538
Instructional design for action learning
by McARdle Geri -
1539
Well-being productivity and happiness at work
by Robertson Ivan -
1540
Sun Tzu and the art of business: six strategic principles for managers
by McNeilly Mark
There are no comments on this title.