Verkäufer
ThriftBooks-Atlanta, AUSTELL, GA, USA
Verkäuferbewertung 5 von 5 Sternen
AbeBooks-Verkäufer seit 24. März 2009
Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less. Bestandsnummer des Verkäufers G047128744XI3N00
This technical reference should be useful for foodservice professionals who must calculate costs for inventory management or determine exact measurements for portion control.
Reseña del editor: This encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control. Packed with informative, easy-to-read tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike.
Titel: Chef's Book of Formulas, Yields, and Sizes
Verlag: John Wiley & Sons Inc
Erscheinungsdatum: 1995
Einband: Hardcover
Zustand: Good
Zustand des Schutzumschlags: No Jacket
Auflage: 2. Auflage
Anbieter: Wonder Book, Frederick, MD, USA
Zustand: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bestandsnummer des Verkäufers L03B-03964
Anzahl: 1 verfügbar
Anbieter: ThriftBooks-Atlanta, AUSTELL, GA, USA
Hardcover. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Bestandsnummer des Verkäufers G047128744XI4N00
Anzahl: 1 verfügbar
Anbieter: ThriftBooks-Atlanta, AUSTELL, GA, USA
Hardcover. Zustand: Very Good. No Jacket. Missing dust jacket; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less. Bestandsnummer des Verkäufers G047128744XI4N01
Anzahl: 1 verfügbar
Anbieter: Library House Internet Sales, Grand Rapids, OH, USA
Hardcover. Zustand: Good. No Jacket. This encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control. Packed with informative, easy-to-read tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike. Solid binding. Please note the image in this listing is a stock photo and may not match the covers of the actual item. Book. Bestandsnummer des Verkäufers 123487910
Anzahl: 1 verfügbar