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Professional healthy cooking / by
Material type: Text Text
Publication details: New York : Wiley, c1995
Availability: Items available for loan: ASCOT Library - Zabali Campus (1)Call number: 641.5/63.

2.
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Quantity cookery and catering management: a guide to students, leading to commercial cooking NC III / by Corazon Barateta-Prades. by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Mandaluyong City, Philippines : Books Atbp. Publishing Corp. , c2023
Availability: Items available for loan: ASCOT Library - Zabali Campus (1)Call number: Fil 647.95 B23q 2023..

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Hotel management quantity food recipes / by Varinder Singh Rana. by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: New Delhi, India : Random Publications LLP, c2023
Availability: Items available for loan: ASCOT Library - Zabali Campus (1)Call number: Ref 641.5 R15h 2023..