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Some major problems in quantity food preparation and service indicated by 167 food service directors in the North Central regionBrown, Lois Snow. January 1963 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1963. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 50-52).
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Adequacy of space allocations and arrangement, equipment and facilities in college food serviceBarbiaux, M. Alexa. January 1963 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1963. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 78-79).
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Factors affecting rate of cooling of some food mixtures prepared in quantityGullett, Elizabeth A., January 1961 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1961. / Typescript. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 63-65).
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Computerized quantity recipe adjustment and consolidated food ordering for a hospital food service production sectionSager, Jane Frances, January 1967 (has links)
Thesis (M.S.)--University of Wisconsin--Madison, 1967. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.
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