Menu making for professionals in quantity cookery
Subtitle: a reference book for food executives in: hotels, restaurants, clubs, schools, fountains, tearooms, resorts, camps, cafeterias, hospitals and institutions
By: by J. O. Dahl.
Publisher: J. O. Dahl
Published: 1939
Place of publication: Stamford, Conn
Language: eng
Number of pages: 205
Subjects: Quantity cookery.; Menus.
Notes: "Bibliography on menu making": p. 199-205.