An analysis of food utilisation in restaurants and public houses with particular reference to food waste and fat content.
Contributors: Great Britain. Ministry of Agriculture, Fisheries andFood.
Publisher: The Polytechnic
Published: 1986
Place of publication: Huddersfield
Language: eng
Notes: Dept: Catering Studies.

In collaboration with the Ministry of Agriculture, Fisheries and Food.

Thesis: Ph.D.