Cooking for food managers a laboratory text ; an introduction to quantity food preparation and production for mid-management food service personnel

Cooking for food managers a laboratory text ; an introduction to quantity food preparation and production for mid-management food service personnel

Bibliographic Details
Main Author: Gregg, Joseph G.
Format: Book
Language:English
Published: Dubuque, iowa W.C. Brown c1967.
Subjects:
Cookery for institutions, etc.