Menu making for professionals in quantity cookery
Subtitle: a reference book for food executives in hotels, restaurants, clubs, schools, soda fountains, luncheonettes, tea rooms, coffee shops, resorts, camps, cafeterias, hospitals, and institutions
By: by J.O. Dahl.
Edition: Completely rev.
Publisher: Dahl Pub. Co.
Published: 1957
Place of publication: Stamford, Conn
Language: eng
Number of pages: 298
Subjects: Quantity cookery.