This new series from the editors of theFood Service Professional Magazineare the best and most comprehensivebooks for serious food service operatorsavailable today. The information isboiled down to the essence and coversall the bases, providing clear explanationsand helpful, specific information.Plus, all titles in the series include thephone numbers and web sites of allcompanies discussed.
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118 Druckseiten
Jahr der Veröffentlichung
2003
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