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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, easytoread tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike ISBN10: 047128744X ISBN13: 9780471287445 Material Type: hardcover
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ISBN10:047128744X
ISBN13: 9780471287445
Publisher: