Menu making for professionals in quantity cookery

a reference book for food executives in: hotels, restaurants, clubs, schools, fountains, tearooms, resorts, camps, cafeterias, hospitals and institutions

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Menu making for professionals in quantity coo ...
J. O. Dahl, J. O. Dahl
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Last edited by MARC Bot
May 28, 2023 | History

Menu making for professionals in quantity cookery

a reference book for food executives in: hotels, restaurants, clubs, schools, fountains, tearooms, resorts, camps, cafeterias, hospitals and institutions

  • 1 Want to read

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Publish Date
Publisher
J. O. Dahl, The Dahls
Language
English
Pages
204

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Book Details


Edition Notes

Published in
Stamford, Conn

The Physical Object

Pagination
x, 204, [9] p. :
Number of pages
204

ID Numbers

Open Library
OL14177008M
OCLC/WorldCat
4251993

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
May 28, 2023 Edited by MARC Bot import existing book
December 15, 2009 Edited by WorkBot link works
September 11, 2008 Created by ImportBot Imported from Oregon Libraries MARC record