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: The Dahls
Published: 1941
Place of publication: Stamford, Conn
Language: eng
Number of pages: 204
Subjects: Food service.; Menus.
Notes: "Second revised edition."

"Free material": p. 203-204.