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1
The complete book of cooking equipment by Wilkinson, Jule
Published 1981Call Number: loading...
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The complete book of cooking equipment by Wilkinson, Jule
Published 1981Call Number: loading...
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3
Seasonings cookbook for quantity cuisine
Published 1980Call Number: loading...
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4
Making the most of fruit on foodservice menus
Published 1977Call Number: loading...
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5
Hospitality management avoiding legal pitfalls by McConnell, Jon P.
Published 1976Call Number: loading...
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6
Mini-meals for foodservice menu planning
Published 1976Call Number: loading...
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7
Metric workbook-foodservice/lodging by Crawford, Hollie W.
Published 1976Call Number: loading...
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8
Successful catering by Splaver, Bernard R.
Published 1975Call Number: loading...
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9
The complete book of cooking equipment by Wilkinson, Jule
Published 1975Call Number: loading...
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10
The Anatomy of foodservice design
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Food service
Cookery for institutions, etc
Equipment and supplies
Hotels, taverns, etc
Kitchen utensils
Labor productivity
Quantity cookery
Buffets (Cooking)
Business mathematics
Caterers and catering
Cold storage
Communication
Condiments
Cookery (Fruit)
Food
Food industry and trade
Food service management
Furniture, equipment, etc
Hotel management
Interior decoration
Law
Menus
Metric system
Motels
Quantity cooking
Refrigeration and refrigerating machinery
Restaurant management
Sanitation
Spices
Storage