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Instructor's Manual to Accompany Presenting Service: The Ultimate Guide for the Foodservice Professional, Second Edition

Instructor's Manual to...

by Lendal H. Kotschevar
Instructor's Manual to Accompany Management by Menu, Fourth Edition

Instructor's Manual to...

by Lendal H. Kotschevar
Quantity Food Production: Planning and Management, Second Edition

Quantity Food Producti...

by John B. Knight, Lendal H. Kotschevar
  • Published in 1988
  • 445

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