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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
ISBN:
978-621-8179-93-6
Pages:
102
Language:
English
Description:
In a restaurant or hotel, there are two types of service: buffet and a la carte.
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