Introduction to professional food service
By: written for The Culinary Institute of America, by James P. Coffman
Contributors: Culinary Institute of America
Edition: Rev. ed
Publisher: CBI Pub. Co.
Published: 1974
Place of publication: Boston
Language: eng
Number of pages: 311
Subjects: Food service -- Study and teaching; Food service -- Study and teaching; Restaurants
Other titles: Professional food service
Notes: On cover: A basic course for vocational-technical schools, college programs, MDTA and on-the-job training

Includes bibliographies and index