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Introduction to professional food service.

Author: James P Coffman; Culinary Institute of America.; Institutions, magazine of mass feeding and mass housing.
Publisher: [Chicago?] Institutions Magazine, ©1968.
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: James P Coffman; Culinary Institute of America.; Institutions, magazine of mass feeding and mass housing.
OCLC Number: 236125
Notes: "A basic course for vocational-technical schools, college programs, MDTA and on-the-job training."
Description: 291 pages illustrations 28 cm
Other Titles: Professional food service.
Responsibility: Written for the Culinary Institute of America by James P. Coffman.

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