Title:
Food service operations manual : a guide for hotels, restaurants and institutions
Author:
Birchield, John C.
Publication Information:
Boston : CBI, 1979.
Physical Description:
1 c.
Subject Term:
Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | Book | 7.2/12/596852 | TX 911 E53 1979 | Searching... | Searching... |