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Chef's Book of Formulas, Yields, and Sizes
Design and Layout of Foodservice Facilities
Exploring Quantity Food Production and Service Through Problems,...
Remarkable Service: A Guide to Winning and Keeping Customers for...
Food Service Manual for Health Care Institutions
Principles of Food, Beverage, and Labor Cost Controls
Practical Food and Beverage Cost Control
Student Study Guide for On Cooking: A Textbook of Culinary...
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