Examines the skills and techniques of cooking and baking necessary for a career in the food service industry.
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Examines the skills and techniques of cooking and baking necessary for a career in the food service industry.
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Condition: Reverse
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Pub Date: Reverse
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Edition: 1981, McGraw-Hill/Glencoe
Hardcover,
Fair
Details: ISBN:
002665430X
ISBN-13:
9780026654302
Pages:
480
Publisher:
McGraw-Hill/Glencoe
Published:
1981
Language:
English
Alibris ID:
18042936254
Shipping Options: Standard Shipping: $4.70
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Seller's Description: Fair. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.
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Edition: 1981, McGraw-Hill/Glencoe
Hardcover,
Good
Details: ISBN:
002665430X
ISBN-13:
9780026654302
Pages:
480
Publisher:
McGraw-Hill/Glencoe
Published:
1981
Language:
English
Alibris ID:
18132748162
Shipping Options: Standard Shipping: $4.70
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
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Edition: 1981, McGraw-Hill/Glencoe
Hardcover,
Good
Details: ISBN:
002665430X
ISBN-13:
9780026654302
Pages:
480
Publisher:
McGraw-Hill/Glencoe
Published:
1981
Language:
English
Alibris ID:
18000826325
Shipping Options: Standard Shipping: $4.70
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description: Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
Hide Details ▴
Edition: 1981, McGraw-Hill/Glencoe
Hardcover,
Good
Details: ISBN:
002665430X
ISBN-13:
9780026654302
Pages:
480
Publisher:
McGraw-Hill/Glencoe
Published:
1981
Language:
English
Alibris ID:
18137376236
Shipping Options: Standard Shipping: $4.70
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description: Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book.
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