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Quantity Food Production A Guide For Commercial Cooking NC III

 Author: Richard M. Entrata, Jamie Joyce O Dangle, Jumilie R. Jimenez  Publisher: © Edric Publishing House  Published: March 17, 2022  ISBN: 978-621-8179-93-6  Pages: 102  Country: Philippines  Language: English  View

In a restaurant or hotel, there are two types of service: buffet and a la carte.

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