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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Author
Publication
1939 - J. O. Dahl, Stamford, Conn, No place, unknown, or undetermined
Language
English
Word Count
51,250 words, Guess
Page Count
205 pages
Identifiers
- Library of Congress Control Number39012274
- OCLC Control Number3533646
- Open LibraryOL6386702M
Classifications
- DDC641.56
- LCCTX820 .D3
Subjects
Other Editions
- 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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