by The Food and Beverage Institute
Hardcover
ISBN: 978-0-471-28717-9
ISBN-10: 0-471-28717-2
Wiley · 1996
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by The Food and Beverage InstituteHardcover
ISBN: 978-0-471-28717-9 ISBN-10: 0-471-28717-2 Wiley · 1996 |
| See also (possibly by other authors): | ||
| 2001 | Hardcover | Cooking Essentials for the New Professional Chef: WITH Restaurant Service Basics |