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  1. 1

    Applied cook-freezing

    Publicat 1980
    Llibre

    Applied cook-freezing
  2. 2

    Fundamentals of quantity food preparation breads, soups & sandwiches per Hardwick, Geraline B.

    Publicat 1978
    Llibre

    Fundamentals of quantity food preparation breads, soups & sandwiches
  3. 3

    Sandwich preparation

    Publicat 1977
    Llibre

    Sandwich preparation
  4. 4

    Salad preparation

    Publicat 1977
    Llibre

    Salad preparation
  5. 5

    Food service in institutions

    Publicat 1977
    Llibre

    Food service in institutions
  6. 6

    Modern pastry chef. . per Sultan, William J.

    Publicat 1977
    Llibre

    Modern pastry chef. .
  7. 7

    Food service management study course per Jernigan, Anna Katherine

    Publicat 1977
    Llibre

    Food service management study course
  8. 8

    Mini-meals for foodservice menu planning

    Publicat 1976
    Llibre

    Mini-meals for foodservice menu planning
  9. 9

    Quality, quantity cuisine

    Publicat 1976
    Llibre

    Quality, quantity cuisine
  10. 10

    The complete book of cooking equipment per Wilkinson, Jule

    Publicat 1975
    Llibre

    The complete book of cooking equipment

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