Food Preparation and Cooking core units student guide

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Language: Series: Catering and Hospitality NVQ/SVQ 2Publication details: 1993 Cheltenham City and Guilds 1993Edition: 02nd edDescription: 27 iv , 113pISBN:

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Sheduled Reference

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Item type	Current library	Call number	Status	Barcode
Sheduled Reference	Main Library Reference Section	641.5FOO (Browse shelf(Opens below))	Available	40161

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