Repair Manual for Commercial Kitchen Equipment PDF Download
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Author: Nolan Marks
Publisher:
ISBN: 9782980032400
Category : Restaurants
Languages : en
Pages : 137
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Book Description
Author: Nolan Marks
Publisher:
ISBN: 9782980032400
Category : Restaurants
Languages : en
Pages : 137
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Book Description
Author: Roland E. Greaves
Publisher: CBI Publishing Company
ISBN: 9780442227555
Category : Business & Economics
Languages : en
Pages : 189
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Book Description
Author: Nolan Marks
Publisher:
ISBN: 9780941712019
Category : Food service
Languages : en
Pages : 131
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Book Description
Author: Don Walker
Publisher:
ISBN: 9781563021671
Category : Cooking
Languages : en
Pages : 272
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Book Description
Author: Marcy Schveibinz
Publisher:
ISBN:
Category : Food service management
Languages : en
Pages : 108
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Book Description
Author: American Gas Association. Committee on Manual
Publisher:
ISBN:
Category : Gas
Languages : en
Pages : 228
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Book Description
Author: National Kitchen and Bath Association Staff
Publisher:
ISBN: 9781887127172
Category : Architecture
Languages : en
Pages : 216
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Book Description
Author: American Gas Association
Publisher:
ISBN:
Category : Gas appliances
Languages : en
Pages : 228
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 364
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Book Description
Author: Ruby Parker Puckett
Publisher: John Wiley & Sons
ISBN: 9780787978297
Category : Medical
Languages : en
Pages : 600
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Book Description
Food Service Manual for Health Care Institutions offers a comprehensive review of the management and operation of health care food service departments. This third edition of the book—which has become the standard in the field of institutional and health care food service—includes the most current data on the successful management of daily operations and includes information on a wide variety of topics such as leadership, quality control, human resource management, communications, and financial control and management. This new edition also contains information on the practical operation of the food service department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies’ standards.
