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  1. 1
    Food for 50 /
    Book
    by Fowler, Sina Faye
    Published 1971
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  2. 2
    Nutrition in catering, the impact of nutrition and health concepts on catering practice : proceedings of the Seventh British Nutrition Foundation Annual Conference /
    Book
    Published 1987
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  3. 3
    Large quantity recipes /
    Book
    by Terrell, Margaret E.
    Published 1989
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  4. 4
    Catering science and technology /
    Book
    by Pyke, Magnus
    Published 1981
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  5. 5
    Kochkunst in Bildern. das goldene Plattenbuch der Internationalen Kochkunst-Austellung 1992, 262 Farbabbildungen von Kreationen = the golden book on platters of the International Culinary Art Exhibition 1992 = le livre d'or de plateaux de l'Exposition Internationale de l'Hôtellerie et de la Restauration 1992 /
    Conference Proceeding Book
    Published 1993
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  6. 6
    Advanced professional cooking /
    Book
    by Gisslen, Wayne, 1946-
    Published 1992
    Table of Contents
    Publisher description
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  7. 7
    Sandwich production and service for employee cafeterias and other large food services.
    Book
    Published 1982
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  8. 8
    Hospitality and tourism research series /
    Book
    Published 1987
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  9. 9
    Food for fifty /
    Book
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  10. 10
    Standard recipes for fifty : for employee cafeterias and other large food services.
    Book
    Published 1974
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  11. 11
    An approach to professional cookery /
    Book
    by Wood, Henry F.
    Published 1972
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  12. 12
    Standards, principles, and techniques in quantity food production /
    Book
    by Kotschevar, Lendal H. 1908-
    Published 1974
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  13. 13
    Quantity cooking /
    Book
    by Mario, Thomas
    Published 1978
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  14. 14
    Successful catering /
    Book
    by Splaver, Bernard R.
    Published 1975
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  15. 15
    Salads & salad dressings for foodservice menu planning.
    Book
    by Blair, Eulalia C.
    Published 1974
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  16. 16
    Sandwich preparation /
    Book
    Published 1974
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  17. 17
    Basic principles of catering /
    Book
    by McLean, Judith, 1962-
    Published 1989
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  18. 18
    The larder chef : food preparation and presentation /
    Book
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  19. 19
    The chef's compendium of professional recipes /
    Book
    by Fuller, John, 1916-
    Published 1963
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  20. 20
    Quantity food purchasing guide /
    Book
    by Beau, Frank N.
    Published 1974
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