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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100	1	#	\|a Rande, Wallace L. \|e author
245	1	0	\|a INTRODUCTION TO PROFESSIONAL FOODSERVICES \|c Wallace L. Rande
246	3	0	\|a Professional foodservice
264	#	1	\|a New York \|b John Wiley & Sons, Inc. \|c 1996
264	#	4	\|c ©1996
300	#	#	\|a x, 285 pages \|b illustration \|c 26 cm
336	#	#	\|a text \|2 rdacontent
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338	#	#	\|a volume \|2 rdacarrier
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Food Service
650	#	0	\|a Restaurant managemant
650	#	0	\|a Quantity cooking
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