Food service in institutions.

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Bibliographic Details
Author / Creator:	West, Bessie Brooks
Edition:	3d ed.
Imprint:	New York, Wiley, 1955
Description:	682 p. illus. 22 cm.
Language:	English
Subject:	Quantity cookery Food Handling Food Service, Hospital Quantity cooking.
Format:	Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/179503

Hidden Bibliographic Details
Other authors / contributors:	Wood, LeVelle joint author.

Crerar, Lower Level, Bookstacks

Holdings details from Crerar, Lower Level, Bookstacks
Call Number:	TX820.W502
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