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

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J. O. Dahl, 1939 - Menus - 205 pages

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Contents

Chapter Page
1
Menu Pricing For Profit
16
Physical Appearance of Menu
27
Copyright

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