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1.
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2.
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COMMUNICATING IN BUSINESS by Ober, Scot, Newman, Amy. Edition: 8thPublication details: CENGAGE LEARNING 2015Availability: Items available for loan: Call number: 650.014/OBE (1).
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3.
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PROFESSIONAL CHEF LEVEL 3 SNVQ by Hunter, Gary, Tinton, Terry. Publication details: DELMAR CENGAGE LEARNING 2008Availability: Items available for reference: Not IssuableCall number: 641.57/HUN (1). :
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ABOUT WINE by Henderson, J. Patrick, Rex, Dellie. Publication details: DELMAR CENGAGE LEARNING 2012Availability: Items available for loan: Call number: 641.22/HEN (1).
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IN THE KITCHEN WITH LE CORDON BLUE by Chefs of Le Cordon Blue. Publication details: DELMAR CENGAGE LEARNING 2014Availability: Items available for loan: Call number: 641.5/641.5 (1).
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8.
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FUNDAMENTOS CULINARIOS by Chefs De Le Cordon Bleu. Publication details: DELMAR CENGAGE LEARNING 2011Availability: Items available for reference: Not IssuableCall number: 641.5944/CHE (1). :
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10.
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SERVICES MARKETING by Bateson, John E. G., Hoffman, K. Douglas. Edition: 4th.Publication details: CENGAGE LEARNING 2012Availability: Items available for loan: Call number: 658.80029/BAT (3).
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MODERN FOOD SERVICE PURCHASING by Garlough, Robert. Publication details: DELMAR CENGAGE LEARNING 2011Availability: Items available for loan: Call number: 641.572/GAR (4).
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FUNDAMENTOS DEL ARTE CULINARIO by Chefs De Le Cordon Bleu. Publication details: DELMAR CENGAGE LEARNING 2011Availability: Items available for reference: Not IssuableCall number: 641.5944/CHE (1). :
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PATISSERIE AND BAKING FOUNDATIONS by Chefs of Le Cordon Blue. Publication details: DELMAR CENGAGE LEARNING 2012Availability: Items available for reference: Not IssuableCall number: 641.815/CHE (1). :
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PROFESSIONAL CHEF 1 LEVEL DIPLOMA by Rippington, Neil. Series: ; IPublication details: DELMAR CENGAGE LEARNING 2008Availability: Items available for loan: Call number: 641.57/RIP (1).
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PROFESSIONAL CHEF LEVEL 2 DIPLOMA by Hunter, Gary, Tinton, Terry. Publication details: DELMAR CENGAGE LEARNING 2008Availability: Items available for reference: Not IssuableCall number: 641.57/HUN (1). :
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DESSERT ARCHITECT by Wemischner, Robert. Publication details: DELMAR CENGAGE LEARNING 1999Availability: Items available for reference: Not IssuableCall number: 641.86/WEM (1). :
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