Celia

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Saundra
244 books | 19 friends


Sous Chef by Michael GibneyThe Way We Eat Now by Bee WilsonDesign and Layout of Foodservice Facilities by John C. BirchfieldPrinciples of Food, Beverage, and Labor Cost Controls by Paul R. DittmerRestaurant Success by the Numbers by Roger Fields
Restaurant Management
25 books — 2 voters




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