J.D. · S D · S.J. · Sondra Dahmer
title | media type | ISBN-13 | year of publica- tion | other author(s) |
---|---|---|---|---|
Cooking Essentials for the New Professional Chef | Hardcover | 978-0-471-21142-6 | 2001 | Culinary Institute of America |
Professional Chef: WITH Restaurant Service Basics | " | 978-0-471-21139-6 | 2002 | The Culinary Institute of America< · sup> · ®< · /sup> · |
Restaurant Service Basics | Paperback | 978-0-470-10785-0 | 2008 | Kurt W. Kahl |
Restaurant Service Basics | 978-0-470-44330-9 | 2008 | " | |
Restaurant Service Basics: Wiley Restaurant Basics Series | Paperback | 978-0-471-40241-1 | 2001 | " |
The Waiter and Waitress Training Manual, 4E | " | 978-0-471-28718-6 | 1995 | " |