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Food Service

1,807 books found

VA health care

by United States. General Accounting Office

1986 40 ed.

The Professional Chef

by Culinary Institute of America., The Culinary Institute of America (Cia)

1962 31 ed.

Problems of American Small Business

by United States. Congress. Senate. Special Committee To Study and Survey Problems of American Small Business Enterprises.

1973 30 ed.

NRAEF ManageFirst

by NRA National Restaurant Assoc. Educational Foundation

2006 22 ed.

Food Hygiene Handbook

by Richard A. Sprenger

1982 19 ed.

Garlic and Sapphires

by Ruth Reichl

2005 18 ed.

Foodservice organizations

by Marian C. Spears, Mary Gregoire

1985 17 ed.

Principles of food, beverage and labor cost controls

by Paul R. Dittmer, J. Desmond Keefe

1980 14 ed.

Focus on food hygiene

by M. Blythe

1986 13 ed.

The theory of catering

by Ronald Kinton, Victor Ceserani

1964 12 ed.

Design and equipment for restaurants and foodservice

by Costas Katsigris, Chris Thomas

1999 11 ed.

Hygiene for management

by Richard A. Sprenger

1983 11 ed.

Chef's Book of Formulas, Yields and Sizes

by Arno Schmidt

1990 10 ed.

Cafeterias in Government Buildings

by United States. Congress. Senate. Committee on Civil Service

1973 10 ed.

Food and Beverage Cost Control

by Lea R. Dopson, David K. Hayes

2002 10 ed.

Hotel meat cooking

by Jessup Whitehead

1883 10 ed.

Professional cooking

by Wayne Gisslen

1983 10 ed.

Food safety

by Lawrence J. Dyckman

1998 10 ed.

Problems of American Small Business

by United States. Congress. Senate. Special Committee To Study and Survey Problems of American Small Business Enterprises. Subcommittee on Complaints.

1973 10 ed.

吉林市志

by Jilin Shi di fang zhi bian zuan wei yuan hui

1992 10 ed.