Buller s Professional Course in Bartending for Home Study

0000 0000 00°” o°°o gal, r;_.....__ij ? Be it known that , upon the successful completion of Buller's Professional Course in Bartending, MIXOLOGY either full time or part time, for amusement or profit. 54% gm l ((4/]o1\i BULLER.

Buller s Professional Course in Bartending for Home Study

Over 150 drinks; tips on getting started as a bartender, legal liabilities, and more.

More Books:

Buller's Professional Course in Bartending for Home Study
Language: en
Pages: 152
Authors: Jon Buller
Categories: Cooking
Type: BOOK - Published: 1983-01 - Publisher: Houghton Mifflin Harcourt

Over 150 drinks; tips on getting started as a bartender, legal liabilities, and more.
Small Press Record of Books in Print
Language: en
Pages:
Authors: Jon Buller
Categories: Small press books
Type: BOOK - Published: 1990 - Publisher:

Books about Small Press Record of Books in Print
Library Journal
Language: en
Pages:
Authors: Jon Buller
Categories: Libraries
Type: BOOK - Published: 1983 - Publisher:

Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.
Writer's Guide to Book Editors, Publishers, and Literary Agents, 1998-1999
Language: en
Pages: 975
Authors: Jeff Herman
Categories: Authors and publishers
Type: BOOK - Published: 1997 - Publisher: Prima Lifestyles

"A real find for the aspiring writer."--"The Associated Press "In-depth information."--"The Writer Who are they? What do they want? How do you win them over? Find the answers to these questions and more in the 1998-1999 edition of the "Writer's Guide to Book Editors, Publishers, and Literary Agents by Jeff
Hotel and Restaurant Industries
Language: en
Pages: 240
Authors: Judith M. Nixon
Categories: Business & Economics
Type: BOOK - Published: 1988 - Publisher: Greenwood

Abstract: The intention of this sourcebook is to provide a list of current materials that are essential for the collections of new schools of hotel and restaurant management. More than one thousand books and journals are reviewed and annotated. Emphasis has been placed on materials published in the 1980s, but