VCDs

 

Around the world: 52 adventures

2012

VR G440.A771

 

Around the world: One Man's journey

2012

VR G440.A771

 

Baking fundamentals

2012

VR TX763.B168

 

Cooking fundamentals

2012

VR TX561.C773

 

Food planning

2012

VR TX943.F686

 

Best of world cruises

2011

VR G550.B561

 

Bread

2011

VR TX769.B288

 

Menu planning

2011

VR RA784.M549

 

Scenic routes around the world

2011

VR G151.S289

 

Food safety and sanitation, v.4

2007

VR TX537.S958

 

Basic kitchen preparation

2007

VR TX653.C967

 

Beverage service and alcohol awareness, v.8

2007

VR TX537.S958

 

Bussing and dishwashing, v.10

2007

VR TX537.S958

 

Crust: bread to get your teeth into/ Richard Bertinet

2007

VR TX769.B544c

 

Culinary gems of the Visayas

2007

VR TX724.5.P6C967

 

Dough: Simple contemporary bread/ Richard Bertinet

2007

VR TX769.B544

 

Exceeding expectations/ The Culinary Institute of America

2007

VR TX 851.C967e

 

Food prep and kitchen operations, v.5

2007

VR TX537.S958

 

Healthy Palate/ the Culinary Institute of America

2007

VR TX364.C967

 

Hosting and cashiering, v.6

2007

VR TX537.S958

 

Pastry, Cakes and Yeast Goods: Hot and Cold/ Foster, Beate

2007

VR TX 651.P291

 

Professional table service, v.7

2007

VR TX537.S958

 

 

Quality guest service, v.2

2007

VR TX537.S958

 

The basic steps of baking bread laminating dough/ the Culinary Institute of America

2007

VR TX 769.C967

 

 

The essentials of American test kitchen: 30 essentials recipes

2007

VR TX715.B561.2007

 

The festive flavors of Bago City

2007

VR GT4881.F418

 

The flavors of Mindanao

2007

VR TX724.5.P6F589

 

The Perfect Match wine & food/ the Culinary Institute of America

2007

VR TX 714.C967

 

Workplace safety and security, v.3

2007

VR TX537.S958

 

Culinary Fundamentals

2006

VR TX 651 .C967

 

Hospitality & tourism

2006

VR G155.A1H828

 

Nutrition careers: for the 21st century

2006

VR TX357.N976

 

Basic Career Communication Skills: Food Service

2005

VR HF5718.B311

 

Basic kitchen preparation/ the Culinary Institute of America

2005

VR TX653.C967

 

Dry heat cooking methods vol. 2/ the Culinary Institute of America

2005

VR TX 681.C967d

 

Front Desk Operations

2005

VR TX 911.3.F75F935

 

 

Guest Service

2005

VR TX 911.3.C8G936

 

Housekeeping & Laundry

2005

VR TX911.3.B7H842

 

Maintenance

2005

VR TX 911.3.M27M24

 

Moist heat cooking methods/ the Culinary Institute of America

2005

VR TX681.C967m

 

New Employee Orientation

2005

VR TX 911.3.P4N532

 

Revenue strategies for lodging employees

2005

VR TX 911.3.F5F935

 

 

 

The meaning of food: life, culture, family

2005

VR GT2850.M483

 

Beauty and the feast eating with your eyes

2004

VR QP147.B384

 

The future of food/ Garcia Deborah Koons

2004

VR TP248.65.F66F996

 

Why you buy

2002

VR TX335.W629

 

Impacts of Tourism

2001

VR G155.I34

 

Designing a Restaurant

1999

VR TX945.D457

 

 

New Food Trends: A case study in product development

C?

VR TP370.8.N532