The professional chef's guide to kitchen management

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Publisher:
Van Nostrand Reinhold,
Pub. Date:
1985.
Language:
English
Description
Description Not Provided
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Grouping Information

Grouped Work ID 43e1b826-15dd-b237-0410-c62cae4c728e
Grouping Title professional chef s guide to kitchen management
Grouping Author fuller john
Grouping Category book
Last Grouping Update 2018-10-10 01:06:21AM
Last Indexed 2018-10-23 05:13:11AM

Solr Details

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accelerated_reader_point_value 0
accelerated_reader_reading_level 0
auth_author2 Knight, John Barton, 1950-, Salter, Charles A., 1947-
author Fuller, John, 1916-2001.
author2-role Knight, John Barton,1950-, Salter, Charles A.,1947-
author_display Fuller, John
available_at_vail Vail Public Library
detailed_location_vail Vail Public Library Non Fic & Classics
display_description
format_category_vail Books
format_vail Book
id 43e1b826-15dd-b237-0410-c62cae4c728e
isbn 9780442226244
item_details ils:.b16137395|.i25293163|Vail Public Library Non Fic & Classics|647.95 FUL|||1|false|false|||||On Shelf||vlnf||
itype_vail Non-fiction
last_indexed 2018-10-23T11:13:11.396Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_vail 647.95 FUL
owning_library_vail Vail Public Library
owning_location_vail Vail Public Library
primary_isbn 9780442226244
publishDate 1985
record_details ils:.b16137395|Book|Books||English|Van Nostrand Reinhold,|1985.|xi, 238 pages : illustrations ; 29 cm.
recordtype grouped_work
scoping_details_vail
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b16137395 .i25293163 On Shelf On Shelf false true true false false true 2, 136, 137, 138, 139, 140
subject_facet Food service management, Kitchens
title_display The professional chef's guide to kitchen management
title_full The professional chef's guide to kitchen management / John Fuller, John B. Knight, Charles A. Salter
title_short The professional chef's guide to kitchen management
topic_facet Food service management, Kitchens
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