Southville International School and Colleges Search for 'su:"Menus"'

Fundamentals of menu planning /

By McVety, Paul J..
Hoboken, N.J. : John Wiley & Sons, 2009 .
258 pages : 28 cm..
9780470072677

]]> Place hold on Fundamentals of menu planning /

Traité General de la Cuisine Maigre : Potages, entrées et relevés, entremets de légumes, sauces, entremets sucrés, traité de hors d'oeuvre et savoureux

By Hélie, Auguste.
Project Gutenberg, 2004

]]> Place hold on Traité General de la Cuisine Maigre :

English Housewifery : Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

By Moxon, Elizabeth.
Project Gutenberg, 2003 , Produced from page images available from Biblioteca de la Universitat de Barcelona, at http://www.bib.ub.es/grewe/showbook.pl?gw58

]]> Place hold on English Housewifery :

For Luncheon and Supper Guests

By Bradley, Alice,.
Project Gutenberg, 2004

]]> Place hold on For Luncheon and Supper Guests

Foods That Will Win The War And How To Cook Them (1918)

By Goudiss, C. Houston.
Project Gutenberg, 2005

]]> Place hold on Foods That Will Win The War And How To Cook Them (1918)

Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 : A Monthly Magazine of Household Interest

Project Gutenberg, 2008

]]> Place hold on Armour's Monthly Cook Book, Volume 2, No. 12, October 1913 :

Food for the Traveler : What to Eat and Why

By Roper, Dora C. C. L..
Project Gutenberg, 2008

]]> Place hold on Food for the Traveler :

Fifty-Two Sunday Dinners : A Book of Recipes

By Hiller, Elizabeth O..
Project Gutenberg, 2010 , Cottolene at Wikipedia: http://en.wikipedia.org/wiki/Cottolene

]]> Place hold on Fifty-Two Sunday Dinners :

Quantity Cookery : Menu Planning and Cooking for Large Numbers

By Treat, Nola.
Project Gutenberg, 2012

]]> Place hold on Quantity Cookery :

A Quick and easy guide to food and wine for chefs and restaurateurs /

By Gonzalez, Gene R..
Manila : Anvil Pub. Inc., 2010 .
223 pages : , Includes bibliographical references. 20 cm..
978-971-27-2403-9

]]> Place hold on A Quick and easy guide to food and wine for chefs and restaurateurs /

Restaurant manager's pocket handbook : 25 keys to profitable success /

By Pavesic, David V..
New York, N.Y. : Lebhar-Friedman Books 1999 .
96 pages: 20 cm..
0-86730-752-8

]]> Place hold on Restaurant manager's pocket handbook :

3G handy guide : design and cost menus /

New York : 3G E-learning, 2019 .
231 pages : , Includes index. 24 cm..
978-1-98462-549-6

]]> Place hold on 3G handy guide :

The menu: Development, strategy & applications:/

By Barrish, David.
Singapore : Pearson Education Inc. 2013 .
xi, 287 pages , Includes Index 978-981-0696-86-3

]]> Place hold on The menu: