Professional cooking / 
National restaurant association education foundation 
 - 5th ed. 
 - New York :  John Wiley & Sons,  2003 
 - 168 p. 
<br/><br/><label>ISBN: </label>0471208817 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking--Examination, Questions<br/>Food service--Examination, Questions
<br/><br/><label>LC Class. No.: </label>TX820  / N277 P6 2003