Specialty cuisine / Alexander T. Rabor
Material type:
TextPublication details: Manila : Edric Publishing House, c2024Description: 100 pages : 28cmISBN: - 978-621-478-068-6
- FIL TX 724.5 .R33 2024 c.1
| Item type | Current library | Home library | Collection | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
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Filipiniana
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NU BALIWAG | NU BALIWAG | Hospitality Management | Filipiniana | FIL TX 724.5 .R33 2024 c.1 (Browse shelf(Opens below)) | Available | NUBUL000005049 | |||
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Filipiniana
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NU BALIWAG | NU BALIWAG | Hospitality Management | Filipiniana | FIL TX 724.5 .R33 2024 c.2 (Browse shelf(Opens below)) | C.2 | Available | NUBUL000005405 |
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| FIL TX 724.5 .A1 .B36 2020 Asian cuisine | FIL TX 724.5 .A1 .M45 2021 Asian cuisine | FIL TX 724.5 .A1 .O86 2019 c.2 Asian cuisine | FIL TX 724.5 .R33 2024 c.1 Specialty cuisine / | FIL TX 911.3 .B35 2023 c.1 Fundamentals of lodging operation with housekeeping laboratory manual / | FIL TX 911.3 .M27 .A74 2022 Fundamentals in lodging operations | FIL TX 911.3 .M27 .B35 2021 c.1 Operation management in hospitality and tourism business / |
Include references.
Chapter 1. Introduction to specialty cuisines and their significance -- Chapter 2. Italian cuise -- Chapter 3. Japanese cuisine -- Chapter 4. Indian cuisine -- Chapter 5. Mexican cuisine -- Chapter 6. -- Mediterranean cuisine -- Chapter 7. Thai cuisine -- Chapter 8. Brazilian cuisine -- Chapter 9. Middle eastern cuisine -- Chapter 10. Nordic cuisine -- Chapter 11. Baribean cuisine -- Chapter 12. Vegetarian and vegan diets.
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