Quantity Food Purchasing Guide: Inventory, Purchasing, Estimating Food Needs,for Budgeting Purposes

Illinios: Institutions Magazine, 1970. VERY GOOD tall metal spiralbound green paperback, light edge rubbing, small ink marks on covers, clean, interior unmarked, binding tight, Professional food service industry reference for inventory, purchasing, estimating food needs and storage shelf life and temperature limits for each refridgerated dairy, meat, vegetable and fruit and dry ingredients. Cooking, reference. CW704681. Paperback. Very Good. 8vo - over 7