Prentice Hall
Prentice Hall
Food Fundamentals, 9/E
Fundamentals of Meal Management, 5/E
Foods: Experimental Perspectives, 6/E
On Cooking: A Textbook of Culinary Fundamentals, 4/E
Cases in Foodservice and Clinical Nutrition Management, 1/E
Cases in Hospitality and Tourism Management, 1/E
Prentice Hall Dictionary of Culinary Arts, The (Trade Version), 2/E
Prentice Hall Dictionary of Culinary Arts, The: Academic Version, 2/E
Introductory Foods, 12/E
Applied Math for Food Service, 1/E
Food Science Laboratory Manual, 1/E
Foods: A Scientific Approach, 3/E
Introductory Foods: A Laboratory Manual, 6/E
Food Theory and Applications, 2/E
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