Food preparation for the professional / 
David A. Mizer ... [et al.]. 
 - 3rd ed. 
 - New York :  Wiley,  c2000. 
 - xxii, 549 p. :  ill. ;  25 cm. 
<br/><br/>Includes bibliographical references (p. 531-532) and indexes. 
<br/><br/><label>ISBN: </label>0471251879 (cloth : alk. paper) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.<br/>Food service.
<br/><br/><label>Dewey Class. No.: </label>641.57 FOO