Last edited by Mezikree
Monday, May 4, 2020 | History

4 edition of Kitchen management for institutions found in the catalog.

Kitchen management for institutions

William K. Deuel

Kitchen management for institutions

economies in purchasing, portioning, and preparation

by William K. Deuel

  • 35 Want to read
  • 6 Currently reading

Published by Hayden Book Co. in Rochelle Park, N.J .
Written in English

    Subjects:
  • Food service management.,
  • Quantity cookery.

  • Edition Notes

    StatementWilliam K. Deuel.
    SeriesAhrens series
    Classifications
    LC ClassificationsTX943 .D48
    The Physical Object
    Pagination178 p. :
    Number of Pages178
    ID Numbers
    Open LibraryOL5196951M
    ISBN 100810494620
    LC Control Number75019256
    OCLC/WorldCa1502589

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Kitchen management for institutions by William K. Deuel Download PDF EPUB FB2

Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to.

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