A method of determining equipment and minimum floor space for a bakeshop, an integral part of a kitchen serving 600 persons per meal

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Campbell, Agnes Lavinia

Date Published: 1962

Subjects: Bakeries--Equipment and supplies
Food service--Equipment and supplies
Universities and colleges--Food service

Language: English

Pages: v, 36 leaves

Permalink: https://doi.org/doi:10.25335/ywmz-7c71

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