Successful food costing and portion control
Subtitle: a modern guide to profitablecatering management.
Edition: 3rd ed.
Series: Successful catering series;no.1
Publisher: Barrie & Rockliff,published by arrangement with and recommended by the Caterers Association of Great Britain
Published: 1964
Language: eng
Number of pages: 100
Notes: Originallypublished (B51-5206)Practical P.,1951.