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| Books 1 - 10 of 15 | Previous | Next |
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 | | Large Quantity Recipes, Fourth Edition (4th Edition)
by Margaret E. Terrell, Dorothea B. Headlund
Paperback, 528 Pages, Published 1988 by Wiley, 4th Edition
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 | | Foodservice Planning: Layout, Design, and Equipment (4th Edition)
by Barbara A. Almanza, Lendal H. Kotschevar, Margaret E. Terrell
Hardcover, 532 Pages, Published 1999 by Prentice Hall, 4th Edition
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 | | Food Service Planning: Layout and Equipment
by Lendal Henry; Terrell, Margaret E. Kotschevar
Hardcover, 449 Pages, Published 1961 by Wiley
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 | | Understanding Food
by Lendal Henry Kotschevar, Margaret E. Terrell
Paperback, 503 Pages, Published 1969 by John Wiley & Sons Inc
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 | | Food Service Planning (3rd Edition)
by Lendal Henry Kotschevar, Margaret E. Terrell
Hardcover, 544 Pages, Published 1985 by John Wiley & Sons Inc, 3rd Edition
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 | | Professional Food Preparation (2nd Edition)
by Margaret E. Terrell
Hardcover, 750 Pages, Published 1979 by John Wiley & Sons Inc, 2nd Edition
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 | | For goodness sake: Mary McCrank's Dinner House recipes (1st Edition)
by Margaret E Terrell
Paperback, 121 Pages, Published 1979 by M. Terrell, 1st Edition
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 | | Large Quantity Recipes
by Terrell Margaret E
Hardcover, Published 1951 by J b Lippincott
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 | | Food Service Planning: Layout and Equipment
by Margaret E. Kotschevar Lendal Henry; Terrell
Hardcover, Published 1961 by Wiley
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 | | Food Service Planning: Layout and Equipment
by Lendal H. & Margaret E. Terrell Kotschevar
Hardcover, Published 1966 by New York: John Wiley & Sons, Inc. 1966
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