Quantity food production, planning, and management

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Van Nostrand Reinhold, 1979 - Cooking - 589 pages
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Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.

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Contents

Part One Quantity Food Planning and Management
21
Understanding Nutrition
23
Sanitation and Safety
57
Copyright

20 other sections not shown

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About the author (1979)

JOHN B. KNIGHT, EdD, is Director of Hospitality Management at Indiana University Purdue University, Fort Wayne.
LENDAL H. KOTSCHEVAR, PhD, LD, is Professor Emeritus, Florida International University.

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