Quantity food production, planning, and management
By: John B. Knight, Lendal H. Kotschevar.
Contributors: Kotschevar, Lendal Henry, 1908-
Edition: 3rd ed.
Publisher: Wiley
Published: 2000
Place of publication: New York
Language: eng
Number of pages: 500
Subjects: Food service.; Food Services -- organization & administration.; Cookery.; Food service management.
Notes: Includes bibliographical references and index.