Some major problems in quantity food preparation and service indicated by 167 food service directors in the North Central region

Description

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).

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/54833354.html

Tags

Quantity cookery.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608837797
Date	January 1963
Creators	Brown, Lois Snow.
Source Sets	OCLC
Language	English
Detected Language	English