HOW TO INCREASE PROFITS WITH PORTION CONTROL

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Bibliographic Details
Main Author:	Keister, Douglas C Douglas Carlyle (Author)
Format:	Book
Language:	English
Published:	Chicago National Restaurant Association 1967
Subjects:	Cost control Food service Quantity cooking
Online Access:	Click Here to View Status and Holdings.
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MARC


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245	1	0	\|a HOW TO INCREASE PROFITS WITH PORTION CONTROL \|c By DOUGLAS C KEISTER
264	#	1	\|a Chicago \|b National Restaurant Association \|c 1967
300	#	#	\|a 51 pages \|b illustrations \|c 25 cm
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