Commercial kitchens.
Subtitle: A guide to those who design, recommend and consult on facilities for the production, processing and finishing of food for volume feeding operations.
By: Authored and rev. by Nicholas F. Schneider [and] Edgar A. Jahn, in cooperation with O. Ernest Bangs.
Contributors: Jahn, Edgar A.; American Gas Association.
Edition: 5th ed.
Publisher: American Gas Association
Published: 1968
Place of publication: New York
Language: eng
Number of pages: 258
Subjects: Restaurants -- Equipment and supplies.