Food service in institutions
By: by Bessie Brooks West and LeVelle Wood.
Contributors: Wood, LeVelle, joint author.
Publisher: J. Wiley & sons, inc.; Chapman & Hall, limited
Published: 1938
Place of publication: New York; London
Language: eng
Number of pages: 543
Subjects: Quantity cookery.
Notes: "References" at end of each chapter except chapters xiii and xx.