Going pro with Cubase 5 [electronic resource] / Steve Pacey.
By: Contributor(s): Material type: TextPublication details: Boston, MA : Course Technology PTR, 2010.Description: xi, 203 p. : illSubject(s): Genre/Form: LOC classification:- ML74.4.C8 P32 2010
Item type | Current library | Call number | Status | Date due | Barcode | |
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Ebook | TUS: Midlands, Main Library Athlone Online | eBook (Browse shelf(Opens below)) | Available |
Includes index.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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Manual of nutrition /
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Something in the cellar- :
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European gastronomy :
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Sauces.
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Sauces :
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Menu design :
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Quality foodservice guaranteed :
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How to open and run a successful restaurant /
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Foodservice cost control using Lotus 1-2-3 /
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Design and equipment for restaurants and foodservice :
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Cases in hospitality management :
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The taste of wine :
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Foodservice cost control using Microsoft Excel for Windows /
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Themes, dreams and schemes :
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Cases in hospitality marketing and management.
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Supervision in the hospitality industry /
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Cases in hospitality marketing and management.
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Introduction to management in the hospitality industry.
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Strategic management in the hospitality industry /
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Food and beverage service manual.
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Catering menu management /
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American regional cooking for 8 or 50 /
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Basic food and beverage cost control /
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Purchasing :
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Food preparation and cookery :
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Food, home and society /
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Leith's seasonal bible /
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The joy of chocolate /
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The complete book of cooking equipment /
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The new E for additives :
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Myrtle Allen's cooking at Ballymaloe House :
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The future of food /
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A modernist view of plated desserts /
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Food and beverage cost control.
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Introduction to management in the hospitality industry /
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On-site foodservice management :
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Principles of food, beverage and labor cost controls /
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The complete guide to event entertainment and production /
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European gastronomy into the 21st century /
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