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	1.	La cuisine de référence : techniques et préparations de base. Fiches techniques de fabrication / Par Michel Maincent-Morel. by Maincent-Morel, Michel Material type: Text; Literary form: Not fiction ; Audience: Specialized; Language: French Publication details: [Paris] : BPI, 2002 Availability: Items available for loan: BIBLIOTECA CENTRAL U.F.T (2)Call number: 641.7 M224 2002, ... Place hold Add to cart (remove)
	2.	Dictionnaire de restaurant : 3200 articles pour entrer dans le monde de la gastronomie / par Bernard Galliot. by Galliot, Bernard Material type: Text; Literary form: Not fiction ; Audience: Specialized; Language: French Publication details: Paris : Eds. BPi, 2011 Availability: Items available for loan: B. CENTRAL HEMEROTECA/REFEREN. (1)Call number: R641.01303 G171 2011. Place hold Add to cart (remove)
	3.	Dictionnaire du restaurateur : 3400 articles pour entrer dan le monde de la gastronomie / Bernard Galliot. by Galliot, Bernard Series: Le petit Galliot Material type: Text; Format: print ; Literary form: Not fiction Publication details: Paris Eds. BPi 2020 Online access: Click here to access online Availability: Items available for loan: B. CENTRAL HEMEROTECA/REFEREN. (2)Call number: R641.01303 G171d 2020, ... Place hold Add to cart (remove)
	4.	Pratique du bar et des cocktails: etude sur les boissons - cocktails - technologie du bar - gestion / par Michel Cailhol et Bernard Grosselin. by Cailhol, Michel Grosselin, Bernard Series: Enseignement - formation - restauration - hotellerie Edition: 2o ed. Material type: Text; Format: print ; Literary form: Not fiction Publication details: Paris BPI 1994 Online access: Click here to access online Availability: Items available for reference: BIBLIOTECA CENTRAL U.F.T: En encuadernación (1)Call number: 641.572 C134 1994. Add to cart (remove)

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