Hotel Management Cornell
Professor at Large: The Cornell Years eBooks & eLearning
Posted by IrGens at Oct. 28, 2019
Professor at Large: The Cornell Years by John Cleese
English | October 15, 2018 | ISBN: 1501716573 | PDF | 248 pages | 2.7 MB
English | October 15, 2018 | ISBN: 1501716573 | PDF | 248 pages | 2.7 MB
The Cornell School of Hotel Administration on Hospitality : cutting edge thinking and practice eBooks & eLearning
Posted by insetes at Oct. 28, 2018
The Cornell School of Hotel Administration on Hospitality : cutting edge thinking and practice By Corgel, Jack B.; Verma, Rohit; Sturman, Michael Craig
2011 | 500 Pages | ISBN: 0470554991 | PDF | 6 MB
2011 | 500 Pages | ISBN: 0470554991 | PDF | 6 MB
Essentials of Food Science, 5th Edition eBooks & eLearning
Posted by AvaxGenius at Nov. 28, 2020
Essentials of Food Science, 5th Edition by Vickie A. Vaclavik
English | PDF | 2021 | 480 Pages | ISBN : 3030468135 | 18 MB
The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.
Essentials of Food Science, 5th Edition eBooks & eLearning
Posted by AvaxGenius at Jan. 21, 2021
Essentials of Food Science, 5th Edition by Vickie A. Vaclavik
English | EPUB | 2021 | 480 Pages | ISBN : 3030468135 | 49.5 MB
The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.
Essentials of Food Science, 5th Edition (Repost) eBooks & eLearning
Posted by AvaxGenius at Feb. 13, 2021
Essentials of Food Science, 5th Edition by Vickie A. Vaclavik
English | EPUB | 2021 | 480 Pages | ISBN : 3030468135 | 49.5 MB
The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.