Fundamentos de la teoría y práctica del catering

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Bibliographic Details
Main Author:	Taylor, Eunice
Other Authors:	Taylor, Jerry
Format:	Book
Language:	Spanish
Published:	Zaragoza. Acribia. 2001.
Subjects:	ALIMENTOS PREPARADOS. RESTAURACION (GASTRONOMIA).
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Description
Physical Description:	xix, 444 p. il. 24 cm.
Bibliography:	Indice.

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