Guide de rédaction des menus
By: par Jacques Maurais et Thérèse Villa, assistés de Dominique Fortier.
Contributors: Villa, Thérèse.; Fortier, Dominique.; Québec (Province). Office de la langue française.
Edition: 2e éd.
Publisher: Service des publications, Direction des communications, Office de la langue française
Published: 1980
Place of publication: Montréal
Language: eng
Number of pages: 153
Subjects: Food -- Dictionaries.; Beverages -- Dictionaries.; English language -- Dictionaries -- French.; Food -- Dictionaries -- French.; Beverages -- Dictionaries -- French.; French language -- Dictionaries -- English.
Notes: Bibliography: p. 93-96.
English and French, for use by French speakers.
Includes indexes.