INTRODUCTION TO PROFESSIONAL FOODSERVICES

INTRODUCTION TO PROFESSIONAL FOODSERVICES

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Bibliographic Details
Main Author: Rande, Wallace L. (Author)
Format: Book
Language:English
Published: New York John Wiley & Sons, Inc. 1996
Subjects:
Food Service
Restaurant managemant
Quantity cooking
Online Access:Click Here to View Status and Holdings.
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Description
Physical Description:x, 285 pages illustration 26 cm
Bibliography:Includes bibliographical references and index
ISBN:9780471577461
0471577464

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