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1.
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100 great fruit desserts
by Dodge, Abigail Johnson. Publisher: London ; Orion House ; 1997Availability: Items available for loan: High School English [Call number: 641.86 D664c] (1).
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2.
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13 things should know about food poisoning
by Bennett, Andrea. Publisher: April 2019Availability: Items available for reference: College Library (1).
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3.
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18 proven to foods heal.
by Dawn Yanek. Publisher: Reader's Digest. February 2020Availability: Items available for reference: College Library [Call number: PER AP Y3645 2020] (1).
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4.
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5 steps to understanding cholesterol
by Arora, Anjali. Publisher: New Delhi ; Sterling Paperbacks ; 2007Availability: No items available Damaged (1).
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5.
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Bar service
by Hayter, Roy. Publisher: Australia ; Thomson Learning Asia ; 2000Availability: Items available for loan: College Library [Call number: C TX 950.7 H336 2000124] (1).
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6.
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Basic censory method for food evaluation
by Watts, B. M. Publisher: Canada ; International Development Research Center ; 1989Availability: No items available Damaged (1).
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7.
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Basic nutrition for Filipinos
by Claudio, Virginia S. Publisher: Manila ; Merriam School & Office Supplies ; 1980Availability: No items available Damaged (1).
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8.
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Basic nutrition for Filipinos
by Claudio, Virginia S. Publisher: Manila ; Merriam School & Office Supplies ; 1982Availability: Items available for loan: High School English [Call number: Fil 640.7 C571] (1).
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9.
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Beverage management
by Guggenheim, Liza Jacob. Publisher: Quezon City ; C&E Publishing ; 2007Availability: Items available for loan: High School English [Call number: Fil 647.95 G939b] (1).
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10.
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Bread and pastry production
by Prades, Corazon Baratela. Publisher: Mandaluyong City ; Books Atbp.Pub. Corp. ; 2015Availability: Items available for loan: College Library [Call number: C Fil TX 943 P969 2015370] (1).
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11.
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"The carbohydrate, fiber and sugar counter"
by Natow, Annette. Publisher: New York ; Pocket Books ; 1999Availability: Items available for loan: High School English [Call number: 613.2 N214c] (1).
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12.
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The cholestherol counter
by Natow, Annette. Publisher: New York ; Pocket Books ; 1998Availability: Items available for loan: High School English [Call number: 641.1 N214c] (1).
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13.
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City food chains
by Vogel, Julia. Publisher: Minnesota: ABDO Pub., c2011Availability: Items available for loan: PYP English [Call number: 577.5 V862c 2011] (1).
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14.
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Commercial cooking : expert
by 3G E-Learning. Publisher: U.A.E. ; 3G Elearning FZ ; 2016Availability: Items available for loan: College Library [Call number: C TX 820 C736 20166,975.00] (1).
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15.
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Commissary food service / Emmanuel S. Donray.
by Donray, Emmanuel S [author]. Sta. Cruz, Manila : Edric Publishing House, 2024Availability: Items available for loan: College Library [Call number: Fil TX 911.3 D66 2024] (1).
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16.
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The Complete guide healing foods
by Ursell, Amanda. Publisher: London ; Dorling Kindersley ; 2000Availability: Items available for loan: Elementary English [Call number: 641.302 Ur7c] (1).
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17.
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Complete your plate palette with purple and blue
by Estrada, Miriam. Publisher: Manila: Philippine Publishing House, November-December 2024Availability: Items available for reference: High School English (1).
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18.
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Concepts of foodservice operations and management
by Khan, Mahmood A. Edition: 2ndPublisher: New York ; Van Nostrand Reinhold ; 1991Availability: No items available Damaged (1).
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19.
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A concise guide in food and beverage service procedure
by Cornell, Daryl Ace V. Publisher: Manila ; Mindshapers Co. ; 2011Availability: Items available for loan: College Library [Call number: C Fil. TX 943 C814 2011400] (1).
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20.
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Cooking to the image : a plating handbook
by Sikorski, Elaine. Publisher: New Jersey ; Wiley and Sons ; 2013Availability: Items available for loan: College Library [Call number: C X 740.5 S579 2013] (1).
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