KCP LIBRARY

Your search returned 947 results.

441.
Developing interactive teaching and learning using the IWB: a resource for teachers/ Sara Hennesy...[et. al.].

by Warwick, Paul | Brown, Lloyd | Rawlins, Diane | Neale, Caroline.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Open University Press, c2014Availability: Items available for loan: KCPLibraryCall number: GC 371.334 D489 2014 (2).

442.
Words, meaning and vocabulary: An introduction to modern English lexicology / Howard Jackson, Etienne Ze' Amvela.

by Jackson, Howard | Ze Amvela, Etienne.

Edition: 2nd ed.Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York: Continuum, ©2005Availability: Items available for loan: KCPLibraryCall number: GC 423.28 J12 2005 (1).

443.
A concise introduction to linguistics / Bruce M. Rowe and Diane P. Levine.

by Rowe, Bruce M | Levine, Diane P.

Edition: 5th ed.Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York: Routledge, ©2018Availability: Items available for loan: KCPLibraryCall number: GC 410 R878 2018 (1).

444.
Food and wine: volume 41, number 1.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time Inc., January 2018Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686j 2018 (1). :

445.
Food and wine: volume 0, number 0.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., February 2018Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686f 2018 (1). :

446.
Food and wine: volume 41, number 3.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., March 2018Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686m 2018 (1). :

447.
Food and wine: volume 41, number 4.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., April 2018Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686a 2018 (1). :

448.
Food and wine: volume 41, number 5.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time Inc., May 2018Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686my 2018 (1). :

449.
Food and wine: volume 41, number 6.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time Inc., June 2018Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686jn 2018 (1). :

450.
Food and wine: volume 41, number 7.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc. July 2018Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686jl 2018 (1). :

451.
Food and wine: volume 41, number 8.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., August 2018Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686ag 2018 (1). :

452.
Food and wine: volume 41, number 9.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., September 2018Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686s 2018 (1). :

453.
Food and wine: volume 41, issue 10.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., October 2018Availability: No items available :

454.
Food and wine: volume 41, issue 11.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., November 2018Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686n 2018 (1). :

455.
Food and wine: volume 42, issue 6.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., June 2019Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686ju 2019 (1). :

456.
Food and wine: volume 42, issue 7.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., July 2019Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686jl 2019 (1). :

457.
Food and wine: volume 42, issue 6.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., August 2019Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686ag 2019 (1). :

458.
Food and wine: volume 42, issue 6.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., September 2019Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686s 2019 (1). :

459.
Food and wine: volume 42, issue 10.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., October 2019Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686o 2019 (1). :

460.
Food and wine: volume 42, issue 11.

Material type: Text Text; Format: print ; Literary form: Not fiction Publisher: New York, NY: Time, Inc., November 2019Availability: Items available for reference: KCPLibrary Not for loanCall number: Sl F686n 2019 (1). :

KCP LIBRARY

Mission

The KCP Library provides quality resources and innovative services
that sustain and encourage the academic endeavors of the institution.

Objectives

1. Provide conducive learning environment to diverse users;

2. Assist users in locating and using information resources effectively and efficiently;

3. Acquire and update all library resources that support the academic endeavors of the institutions;

4. Collaborate with other institutions as a cost-effective means of expanding the resources and services;

5. Upgrade physical and technological infrastructure to enhance quality library services; and

6. Build varoius forms of learning resources to cater the current needs of its generation.