Food service.

Culinary creation = an introduction to foodservice and world cuisine / by: (書目-語言資料,印刷品)

Menu planning by: (書目-語言資料,印刷品)

Professional cooking by: (書目-語言資料,印刷品)

Professional cooking / by: (書目-語言資料,印刷品)

Menu planning by: (書目-語言資料,印刷品)

Gastronomy and hospitality studies in tourism by: (書目-語言資料,印刷品)

Post-Harvest Treatment Effects on Physicochemical Quality Attributes of North Atlantic Squid Doryteuthis Pealeii and Illex Illecebrosus. by: (書目-語言資料,手稿)

Culinary creation = an introduction to foodservice and world cuisine / by: (書目-語言資料,印刷品)

COVID-19.

Crystals.

Food service.

Dietary minerals.

Aquatic sciences.

Purchasing.

Frozen foods.

Software.

Food quality.

International cooking.

Restaurants

Cookery, International.

Fisheries.

Biological oceanography.

Sustainability.

Food products.

Quantity cookery.

Hospitality industry

Food science.

Gastronomy.

Popularity.

Moisture content.

Tourism.

Epidemiology.

Quantity cooking.

Pandemics.

Shellfish.

Nutrition.