by
Cox, Peter.
Call Number
613.262 COX
Publication Date
1994
Format:
Books
Relevance:
155967.0313
by
Werle, Loukie.
Call Number
641.3 WER
Publication Date
2012 1998
Summary
Offers indispensable guidance on over 2000 culinary ingredients, each introduced with pictures and described with tips on appearance, consistency, taste and use. With over 2000 ingredients listed.
Format:
Books
Relevance:
105491.4375
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by
Mirams, Peter.
Call Number
641.3 WER
Publication Date
2005
Format:
Books
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85051.9766
by
Kenyon, Alexandra.
Call Number
338.4791
Publication Date
2020
Summary
This new textbook provides a full and detailed insight into the ways in which experiences are designed and delivered. It covers management issues such as marketing, human resources, operations, quality management, facilities management, project management, and strategy, and is supported throughout by pedagogic features and case studies.
Format:
Electronic Resources
Relevance:
697.7754
by
Hess, Charlotte.
Call Number
001 22
Publication Date
2007
Summary
Looking at knowledge as a shared resource: experts discuss how to define, protect, and build the knowledge commons in the digital age.
Format:
Electronic Resources
Relevance:
0.1313
by
Wright, David, 1965-
Call Number
362.30941 20
Publication Date
1996
Format:
Electronic Resources
Relevance:
0.1270
by
Bélanger, Réal.
Call Number
338.04092271 23
Publication Date
2011
Format:
Electronic Resources
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0.0864
by
Brecher, Michael.
Call Number
327.101 22
Publication Date
2002
Format:
Electronic Resources
Relevance:
0.0816
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