This technical reference should be useful for foodservice professionals who must calculate costs for inventory management or determine exact measurements for portion control.
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This technical reference should be useful for foodservice professionals who must calculate costs for inventory management or determine exact measurements for portion control.
Read Less
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Seller's Description:
Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.