Menu making for professionals in quantity cookery a reference book for food executives in: hotels, restaurants, clubs, schools, fountains, tearooms, resorts, camps, cafeterias, hospitals and institutions by J. O. Dahl

Cover of: Menu making for professionals in quantity cookery | J. O. Dahl

Published by J. O. Dahl in Stamford, Conn .

Written in English

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Subjects:

  • Quantity cookery.,
  • Menus.

Edition Notes

Book details

Statementby J. O. Dahl.
Classifications
LC ClassificationsTX820 .D3
The Physical Object
Pagination5 p. l., 205, [9] p. incl. forms.
Number of Pages205
ID Numbers
Open LibraryOL6386702M
LC Control Number39012274
OCLC/WorldCa3533646

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Get this from a library. Menu making for professionals in quantity cookery; a reference book for food executives in: hotels, restaurants, clubs, schools, fountains, tearooms, resorts, camps, cafeterias, hospitals and institutions.

[J O Dahl]. Menu Making For Professionals In Quantity Cookery By J.O. Dahl. 2nd revised and reset edition Some Cover wear, previous owners name.

Menu making for professionals in quantity cookery; a reference book for food executives in: hotels, restaurants, clubs, schools, fountains, tearooms. Sep 13,  · Author of Menu making for professionals in quantity cookery, Soda fountain and luncheonette management, Selling public hospitality, National handbook of hotel data, National handbook of restaurant data, Profitable menu making for hotels, clubs, restauants [!], ways to control food costs in quantity cookery, Restaurant profits and management methods.

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Author(s): Dahl,Joseph Oliver, Title(s): Menu making for professionals in quantity cookery; a reference book for food executives in: hotels, restaurants. Oct 26,  · Quantity cookery: menu planning and cookery for large numbers Item Preview remove-circle Follow the "All Files: HTTP" link in the "View the book" box to the left to find XML files that contain more metadata about the original images and the derived formats (OCR results, PDF etc.).Pages: Menu making for professionals in quantity cookery; a reference book for food executives in: hotels, restaurants, clubs, schools, fountains, tearooms, resorts, camps, cafeterias, hospitals and institutions, By Joseph Oliver Dahl.

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Plan on at least two years from the moment you. About the Book Recognizing the need for comprehensive books for students pursuing their career in hotel management, I decided to write books for students and everyone interested in cooking. The first volume, Food Production Operations, educates on basic commodities, methods of cooking, and basics of pastry and Indian cuisine.

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Wealth of nutritious, economic recipes. Condition: Boards slightly grubby with age/handling. Wear on spine + corners. End papers cracked down seam making cover binding wobbly, main text tight.However, it is hoped that the chapters on menu planning, the recipes, and the list of Weights and their approximate measures may prove useful as a text for those teachers of institution management who have the problem of teaching large quantity cookery and menu planning.

Book Details.

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